Avocado Spinach Basil with Spaghetti

The first time I made this avocado pesto, I was genuinely skeptical about how creamy it would turn out without any heavy cream. I remember standing in my tiny apartment kitchen, watching the vibrant green mixture come together in the food processor, and being absolutely amazed at how silky and rich it looked. That night, my roommate took one bite and literally said okay, you're making this every week now, and honestly, she wasn't wrong.

Last summer, I made this for a dinner party when my friend Sarah announced she was going vegetarian. I was worried the carnivores at the table would feel like they were missing out, but everyone went back for seconds. The best part was watching my notoriously vegetable-hating brother ask if there were any leftovers he could take to work the next day.

Ingredients

• 400 g spaghetti: I've learned that investing in good quality pasta really makes a difference here since the pesto coating is so light and delicate
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, and using perfectly ripe ones is non-negotiable for that silky texture
• 2 cups fresh spinach: Don't pack these down too tightly or your pesto will end up tasting more like cooked spinach than fresh vibrant greens
• 1 cup fresh basil leaves: I always tear the leaves by hand instead of using a knife to prevent them from bruising and turning black
• 2 cloves garlic: One time I used three cloves and it completely overpowered everything, so trust me on this amount
• 1/3 cup pine nuts: Toasting them in a dry pan for 2 minutes before blending brings out this incredible nutty flavor
• 1/2 cup grated Parmesan: The real stuff aged 24 months makes such a difference in depth of flavor compared to pre-grated
• 2 tbsp lemon juice: Fresh is absolutely essential here since bottled juice can taste oddly metallic and harsh
• 1/4 cup extra virgin olive oil: This is what creates that luxurious mouthfeel that makes the pesto feel so decadent
• Salt and pepper: Taste as you go since the Parmesan already adds quite a bit of saltiness

Instructions

Get your pasta water ready:

Bring a large pot of generously salted water to boil and cook spaghetti until al dente, then reserve that starchy pasta water before draining because it's liquid gold for binding the sauce.

Build your pesto base:

Add avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil to your food processor, seasoning with salt and pepper to kickstart the flavor foundation.

Blend to perfection:

Pulse until everything transforms into this smooth, vibrant green sauce, scraping down the sides midway through, and don't panic if it seems thick at first since we'll adjust consistency shortly.

Bring it all together:

Toss the hot spaghetti directly with the pesto, adding splashes of that reserved pasta water until the sauce clings to every strand in the most gorgeous way.

Finish with flair:

Serve it up immediately while the pasta is still hot, topped with extra Parmesan, fresh basil, and a generous crack of black pepper for that restaurant-quality finish.

Save

This recipe became my go-to comfort food during a particularly stressful month at work. There was something so therapeutic about blending those vibrant green ingredients and watching them transform into something so beautiful and nourishing. My roommate started requesting it every Sunday night as a way to reset for the week ahead.

Make It Your Own

I love adding halved cherry tomatoes right before serving because they burst in your mouth and add this lovely sweetness that cuts through the rich pesto. Sometimes I'll throw in some sautéed mushrooms if I want to make it feel more substantial and earthy.

Serving Suggestions

A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish since the acidity cuts through the creamy avocado. I've also served it alongside a simple arugula salad with lemon vinaigrette when I want to stretch the meal for more people.

Storage and Meal Prep

The pesto keeps surprisingly well in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent oxidation. It'll stay good for 2-3 days in the refrigerator, though the vibrant green color will deepen to more of an olive shade.

• Store the pesto separately from the pasta if you're meal prepping
• Add a splash of lemon juice right before serving leftovers to brighten the flavors
• The pasta is best eaten fresh but can be gently reheated with a splash of water

Save

This recipe has saved me so many times when I want something that feels special but doesn't require hours in the kitchen. There's something magical about how such simple ingredients can create something so utterly satisfying and beautiful.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 24 hours in advance and store in an airtight container in the refrigerator. Press plastic wrap directly onto the surface to prevent oxidation. Add a squeeze of lemon juice to help maintain the vibrant green color. Before serving, let it come to room temperature and toss with hot pasta.

→ What pasta shapes work best with this sauce?

Spaghetti, linguine, or fettuccine are ideal choices as their long strands capture the creamy pesto beautifully. For variety, try penne, fusilli, or farfalle—their nooks and crannies hold the sauce exceptionally well. Gluten-free pasta options also work wonderfully with this avocado-based sauce.

→ How do I prevent the avocado from browning?

The lemon juice in the pesto helps slow oxidation, but for best results, serve immediately after tossing with hot pasta. If storing leftovers, press plastic wrap directly onto the surface and refrigerate for up to two days. The sauce may darken slightly but remains perfectly delicious and nutritious.

→ Can I make this vegan?

Absolutely. Simply omit the Parmesan cheese or substitute with nutritional yeast, vegan Parmesan, or additional pine nuts for richness. The creamy avocado base provides luxurious texture without needing dairy, making this naturally adaptable to plant-based diets while maintaining full flavor satisfaction.

→ What protein additions complement this dish?

Grilled chicken, shrimp, or white beans make excellent protein additions. Pan-seared salmon or scallops also pair beautifully with the fresh, herbal flavors. For a vegetarian protein boost, stir in white beans, chickpeas, or add a poached egg on top. The sauce's versatility makes it a perfect foundation for your preferred protein.

→ Why reserve pasta water?

Pasta water contains starch released during cooking, which helps emulsify the pesto and creates a silky, cohesive coating that clings to every strand. This starchy liquid bridges the gap between oil-based sauce and pasta, ensuring restaurant-quality texture. Add a splash at a time until you reach your desired consistency.