Avocado Pesto Pasta With Basil, Pistachios & Lemon
A vibrant, creamy pasta dish featuring ripe avocado, fresh basil, roasted pistachios, and bright lemon—ready in just 20 minutes and naturally vegan.
Equipment
- Large pot
- Food processor or blender
- Citrus zester
- Measuring cups and spoons
- Colander
Ingredients
For the Avocado Pesto:
- 1 large ripe avocado peeled and pitted
- 1 cup fresh basil leaves packed
- ¼ cup roasted pistachios shelled
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 clove garlic
- ¼ cup extra virgin olive oil
- 2 tablespoons water as needed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
For the Pasta:
- 12 ounces fettuccine pasta
- Salt for pasta water
Instructions
Step 1: Cook the Fettuccine
- Boil a large pot of salted water and cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.
Step 2: Prepare the Avocado Pesto
- In a food processor, blend avocado, basil, pistachios, lemon juice and zest, garlic, salt, and pepper until mostly smooth.
Step 3: Add Olive Oil
- Slowly drizzle in olive oil while processing until the mixture becomes creamy. Add water as needed to thin.
Step 4: Combine Pasta and Pesto
- Return pasta to the warm pot. Add pesto and toss to coat, using pasta water to adjust consistency.
Step 5: Serve and Garnish
- Serve immediately, garnished with extra pistachios, lemon zest, or fresh basil if desired.
Notes
Best served fresh for optimal color and texture
Add grilled protein or extra greens for variation
Can be chilled and served as pasta salad