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Spaghetti with Avocado Pesto

Spaghetti with Avocado Pesto is just another way to enjoy pesto. The avocado is the ingredient in this recipe that will make the pesto creamy and indulgent but you will still get that wonderful traditional pesto flavour you love. After you make this recipe you may start using this pesto for other things like chicken, fish or even as a dip.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


80g fresh basil

2-3 cloves of garlic

40g pine nuts, toasted optional

2 large ripe avocadoes, peeled, pitted and flesh removed

Juice of one lemon

Salt, to taste

Freshly cracked pepper, to taste

60g Parmigiano-Reggiano, finely grated

1/2 cup to 1 cup extra virgin olive oil

1lb Spaghetti


1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.

2. Add basil, garlic, pine nuts, lemon juice, avocado and half of the Parmigiano-Reggiano to a blender. Season with salt and freshly cracked pepper. Blend, adding olive oil in a steady stream to create a puree, adding as much oil as you like until your desired consistency. You can leave it on the thicker side if you like and thin it out with pasta water later. You can also add half oil and half water if you like. Taste and adjust any seasonings. You can do this while the pasta is cooking or just before finished as the avocado pesto mixture may start to turn brown as it’s exposed to air. It will still be fine to eat, just won’t look as green.

3. Drain pasta and add into a bowl along with a ladle of pasta water. Add avocado pesto mixture and toss along with the rest of the Parmigiano-Reggiano to coat all the pasta, adding more pasta water as needed to desired consistency. Enjoy!


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