Silky blended avocado, basil, and garlic sauce tossed with warm spaghetti—vibrant, fresh, and ready in minutes.
Avocados oxidize quickly; blend the sauce just before tossing with pasta to preserve bright green color and prevent browning. If sauce is too thick, thin with water 1 tablespoon at a time until it reaches a silky, coat-able consistency.
Lemon juice prevents avocado browning and adds brightness; do not substitute with vinegar without adjusting to taste. Do not refrigerate the finished dish; serve immediately while pasta is still warm so the sauce clings properly.
Ingredients
Scale
Measurement units
- 12 oz spaghetti
- 2 ripe avocados
- 2 cups fresh basil leaves
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- salt (to taste)
- black pepper (to taste)
- ¼ tsp red pepper flakes (for subtle heat)
- ¼ cup water (to thin sauce if needed)
Ingredients
Scale
Measurement units
- 12 oz spaghetti
- 2 ripe avocados
- 2 cups fresh basil leaves
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- salt (to taste)
- black pepper (to taste)
- ¼ tsp red pepper flakes (for subtle heat)
- ¼ cup water (to thin sauce if needed)
Instructions
Cook the spaghetti
Bring a large pot of salted water to a boil.
Add spaghetti (12 ounce) and cook until al dente according to package directions, stirring occasionally.
Reserve 1 cup pasta water, then drain pasta in a colander.
Equipment: large pot, colander
Blend the avocado pesto sauce
Scoop flesh from ripe avocados into a food processor or blender.
Add fresh basil leaves (2 cup), 2 minced garlic cloves, extra-virgin olive oil (½ cup), and fresh lemon juice (3 tablespoon).
Blend until completely smooth and creamy, scraping down sides as needed.
Season with salt, black pepper, and red pepper flakes (¼ teaspoon) if using; pulse to combine.
Equipment: food processor or blender
Toss pasta and sauce
Transfer warm drained pasta to a large serving bowl or back into the pot.
Pour the avocado pesto sauce over the pasta and toss gently but thoroughly until every strand is coated.
If sauce is too thick, add reserved pasta water 1 tablespoon at a time, tossing to loosen.
Taste and adjust salt and pepper as needed.
Serve immediately
Divide pasta among bowls and serve at once while warm.
Before you cook
Cook notes
- • Avocados oxidize quickly; blend the sauce just before tossing with pasta to preserve bright green color and prevent browning.
- • If sauce is too thick, thin with water 1 tablespoon at a time until it reaches a silky, coat-able consistency.
- • Do not refrigerate the finished dish; serve immediately while pasta is still warm so the sauce clings properly.
- • For best flavor, use fresh basil picked the same day; avoid bruising leaves until blending.
- • Lemon juice prevents avocado browning and adds brightness; do not substitute with vinegar without adjusting to taste.
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