Creamy Avocado Pesto Mac

The first time I made avocado pesto, my roommate walked into the kitchen and asked why I was making sauce for guacamole. She stood there watching me toss that bright green mixture with steaming macaroni, her skepticism slowly turning into curiosity as the kitchen filled with the smell of fresh basil and garlic. One bite later, she was already planning which pasta shape would work best next time.

Last summer, I brought this to a potluck when I was short on time and energy. My friends plate went back for thirds before someone finally asked what made the sauce so velvety. Watching peoples faces light up when they realized it was avocadoone of the simplest, most humble ingredientsstill makes me smile every time I make it.

Ingredients

• 350 g (12 oz) macaroni or short pasta: Choose something with ridges or curves to catch that creamy sauce
• 1 tsp salt for pasta water: This seasons the pasta from inside out, so dont skip it
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy
• 40 g (1 cup) fresh basil leaves: The heart of this dish, so pick leaves that look vibrant and perky
• 2 cloves garlic: Use fresh for the best flavor, but garlic powder works in a pinch
• 60 ml (1/4 cup) extra virgin olive oil: Helps create that silky restaurant style consistency
• 30 g (1/4 cup) grated Parmesan cheese: Adds a savory depth that balances the avocado
• 2 tbsp lemon juice: Brightens everything and keeps the avocado from browning
• 60 ml (1/4 cup) milk: Any kind worksdairy, almond, oat, whatever you have on hand
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to your taste

Instructions

Get your pasta water going:

Bring a large pot of water to boil, add the salt, then cook your macaroni until its just tender with a tiny bite in the center.

Reserve that liquid gold:

Scoop out about 1/2 cup of pasta water before drainingthis starchy water is the secret to perfectly clingy sauce.

Blend up the magic:

Throw the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor and blitz until completely smooth.

Bring it all together:

Pour that gorgeous green sauce over your drained pasta, tossing gently and adding splashes of pasta water until it coats every piece.

Taste and tweak:

Add more salt, pepper, or lemon juice if it needs a little something, then serve immediately while the sauce is at its creamiest.

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My niece who claims to hate anything green tried this at dinner last month. She took the tiniest hesitant bite, eyes wide, then proceeded to finish an entire bowl by herself. Sometimes the simplest ingredients create the most surprising converts.

Making It Your Own

Once youve got the basic technique down, this recipe becomes a canvas. Ive tossed in roasted cherry tomatoes when summer produce is at its peak, added sautéed spinach for extra nutrition, and stirred in crispy pancetta for friends who need something salty and crunchy.

Timing Is Everything

The trickiest part of this dish is the avocados tendency to oxidize and turn brownish. I always make the sauce while the pasta cooks so it can go straight from blender to bowl. If you need to prep ahead, press plastic wrap directly onto the surface of the sauce to minimize air exposure.

Serving Suggestions

This pasta holds its own as a main course, but it also plays beautifully alongside simple proteins. Grilled chicken, pan seared shrimp, or even a fried egg on top turn it into a complete meal. For a lighter approach, serve smaller portions as a side alongside something roasted.

• Top with extra fresh basil leaves just before serving for that restaurant style finish
• A crack of fresh black pepper right at the table wakes up all the flavors
• Leftovers keep for one day in the fridge, though the sauce will lose some of its vibrant color

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There is something deeply satisfying about turning such humble ingredients into something that feels indulgent and comforting. This pasta has become my go to for busy weeknights when I want something nourishing without the fuss.

Recipe Help & Answers

→ Can I make the avocado pesto sauce ahead of time?

The sauce is best prepared fresh since avocado tends to oxidize and darken over time. If you must prepare ahead, store the sauce in an airtight container with plastic wrap pressed directly against the surface to minimize air exposure. Add a squeeze of lemon juice to help preserve the bright green color, though some darkening is natural.

→ What pasta shapes work best with this sauce?

Short pasta shapes like macaroni, penne, fusilli, or cavatappi work exceptionally well as they catch the creamy sauce in their crevices. The original recipe calls for macaroni, but any short pasta with nooks and crannies will deliver that perfect sauce-to-pasta ratio in every bite.

→ How can I make this dish vegan?

Transform this into a vegan delight by substituting grated Parmesan with nutritional yeast for a cheesy, umami flavor. Replace dairy milk with unsweetened plant-based options like almond, oat, or soy milk. The avocado base naturally provides creaminess, so the texture remains luxuriously smooth without any dairy products.

→ Why does my avocado sauce turn brown?

Avocado contains enzymes that oxidize when exposed to air, causing the green flesh to brown. The lemon juice in this sauce helps slow this process naturally. To maintain the vibrant color, serve immediately after preparation and store leftovers in an airtight container with minimal air exposure. The color change doesn't affect flavor or safety.

→ Can I freeze creamy avocado pesto mac?

Freezing isn't recommended as the avocado-based sauce can separate and become grainy when thawed. The creamy texture relies on the fresh fat content of avocados, which changes dramatically when frozen. For best results, enjoy immediately or refrigerate for up to 2 days, though the sauce may darken slightly.

→ What protein additions work well with this dish?

Grilled chicken strips, pan-seared shrimp, or white beans complement the creamy flavors beautifully without overwhelming the delicate basil notes. For a plant-based protein boost, consider adding chickpeas, hemp hearts, or roasted pine nuts. These additions transform it into a more complete meal while maintaining the Italian-American fusion spirit.