Avocado Spinach Basil Pesto Spaghetti

The first time I made this, I was skeptical about adding avocado to pesto, but one taste changed everything. My roommate walked in and asked what smelled so incredible, then proceeded to eat directly from the serving bowl. Now it's our go-to when we need something impressive but don't want to spend hours in the kitchen.

Last summer, I served this at a dinner party and watched my friend Sarah, who claims to hate spinach, go back for thirds. She still texts me about that pasta, asking when I'll make it again. There's something magical about how the creamy pesto coats every strand of spaghetti perfectly.

Ingredients

• 400 g spaghetti: I prefer bronze-cut pasta for better sauce adhesion, but any quality spaghetti works beautifully
• 2 ripe avocados: Choose ones that yield slightly to gentle pressure, they blend into the creamiest base
• 2 cups fresh spinach: Don't pack it down, the spinach adds subtle earthiness without overwhelming the basil
• 1 cup fresh basil leaves: The aromatic heart of the pesto, use the most fragrant leaves you can find
• 2 cloves garlic: Fresh garlic adds a punch, roasted garlic makes it milder and sweeter
• 1/3 cup pine nuts: Toast them lightly in a dry pan first for an incredible depth of flavor
• 1/2 cup grated Parmesan: The salty, umami element that ties everything together perfectly
• 2 tbsp lemon juice: Fresh is essential, it brightens the rich avocado and prevents browning
• 1/4 cup extra virgin olive oil: Use your best quality oil here, it really shines through

Instructions

Get your pasta water bubbling:

Bring a large pot of generously salted water to boil, the water should taste like the sea

Cook the spaghetti:

Cook pasta until al dente, usually one minute less than package directions, then reserve that precious pasta water before draining

Build your pesto base:

Add avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice and olive oil to your food processor

Blend until silky:

Pulse until completely smooth, scraping down the sides occasionally, adding a splash of pasta water if needed

Bring it all together:

Toss the hot spaghetti directly with the pesto, using reserved pasta water to achieve that perfect glossy coating

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This pasta has become my default comfort food, the dish I make after long days when I need something nourishing but don't want to compromise on flavor. There's something deeply satisfying about eating something so vibrant and green.

Make It Your Own

I've tried countless variations, but the ones that shine brightest involve simple swaps. Sometimes I use half spinach and half arugula for a peppery kick that cuts through the creamy avocado beautifully.

Serving Suggestions

While this pasta stands alone perfectly, I love serving it alongside a crisp green salad with a lemon vinaigrette. The fresh crunch balances the rich, silky sauce so well, and it makes the meal feel complete.

Storage and Make Ahead Tips

The pesto can be made up to a day ahead, though you'll need to press plastic wrap directly onto the surface to prevent browning. The pasta, however, is best enjoyed immediately while it retains that perfect texture.

• Store leftover pesto in an airtight container with a thin layer of olive oil on top
• Never refrigerate the pasta and sauce together, they'll both suffer
• Bring leftovers to room temperature before reheating gently over low heat

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Twirl your fork and take that first bite, then you'll understand why this recipe has earned its permanent place in my weeknight rotation. Simple ingredients, extraordinary results.

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. Bring to room temperature before tossing with hot pasta.

→ What can I use instead of pine nuts?

Walnuts, cashews, or almonds work beautifully as substitutes. For a nut-free version, swap in sunflower seeds or simply omit the nuts entirely—the creamy avocado provides plenty of richness.

→ How do I prevent the avocado from browning?

The lemon juice in the pesto helps slow oxidation. Store any leftovers in an airtight container with plastic wrap pressed directly against the surface. The pesto will keep its vibrant green color for 1-2 days refrigerated.

→ Is this suitable for meal prep?

The pesto itself meal preps excellently. However, toss the pasta with the pesto just before serving for the best texture. Cooked pesto-coated pasta can become soggy and the vibrant color may fade slightly.

→ Can I use other pasta shapes?

Absolutely. Fusilli, penne, or rigatoni catch the creamy pesto beautifully in their ridges and curves. Short pasta shapes work particularly well for this sauce and make great leftovers for lunch the next day.

→ How do I make this vegan?

Simply omit the Parmesan cheese or replace it with a plant-based alternative. Nutritional yeast adds a savory, cheesy element while keeping the dish entirely vegan. The avocado provides enough creaminess that you won't miss the dairy.