Avocado Spinach Basil Spaghetti

The greenest sauce I've ever made happened on a Tuesday when I needed dinner fast and had three avocados staring at me from the counter. I tossed them into the blender with spinach and basil mostly because I refused to let anything go to waste that week. That first bite changed everything I thought I knew about pesto.

My sister-in-law requested this at every family gathering for six months straight after I first served it at a casual summer dinner. She's not normally one to remember meals, but she kept texting me about that green pasta. Now it's our go-to when we want something impressive but absolutely effortless.

Ingredients

• 400 g (14 oz) spaghetti: The perfect amount to hold onto all that creamy sauce without becoming overwhelmed
• Salt for boiling water: Don't skip this step since properly salted water is your only chance to season the pasta itself
• 2 ripe avocados: Look for ones that yield slightly to gentle pressure since underripe will leave you with a chunky sauce
• 2 cups fresh spinach leaves: These add brightness and nutrients without overpowering the basil
• 1 cup fresh basil leaves: The aromatic backbone that makes this taste like proper pesto
• 2 cloves garlic: Use fresh since the sharpness cuts through all that creamy avocado beautifully
• 1/3 cup pine nuts: Walnuts work in a pinch but pine nuts give that restaurant quality finish
• 1/2 cup grated Parmesan cheese: The umami bomb that ties everything together
• 2 tbsp lemon juice: Essential for keeping the avocados vibrant and adding a necessary acid kick
• 1/4 cup extra virgin olive oil: Helps everything blend into that silky consistency you're after
• Salt and freshly ground black pepper: Taste as you go since the Parmesan already brings salt to the party

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil and cook the spaghetti until it's al dente, then reserve that precious cup of pasta water before draining.

Build your sauce base:

While the pasta cooks, toss the avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil into your food processor.

Blend until silky:

Pulse everything until completely smooth, stopping to scrape down the sides and adding a splash of pasta water if it's too thick.

Bring it together:

Toss the hot spaghetti directly with the pesto, using that reserved pasta water to help the sauce coat every single strand.

Finish with flair:

Plate it up immediately with extra Parmesan, fresh basil leaves, and a generous crack of black pepper on top.

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This recipe saved me during that month I was trying to eat more vegetables without actually feeling like I was on a diet. Something about tossing greens into a blender felt almost too easy, like I was cheating the system somehow.

Making It Your Own

I've made this with walnuts when pine nuts felt too expensive and honestly no one noticed the difference. The beauty is in how the avocado creates that luxurious texture that usually takes cream and butter to achieve. Swap in cashews for an even sweeter note or leave out the cheese entirely for a dairy free version that still tastes rich.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, though I've also served this alongside simple roasted chicken when I wanted something more substantial. The key is keeping the rest of the meal light since this pasta already feels so satisfying on its own.

Storage and Make Ahead Tips

The pesto keeps for about two days in the refrigerator pressed directly against plastic wrap to prevent oxidation, though it's honestly best made fresh. I wouldn't recommend freezing since avocados don't thaw gracefully and you'll end up with a separated, watery sauce.

• Press a piece of plastic wrap directly onto the surface of any leftover pesto to prevent browning
• Add a squeeze of fresh lemon juice right before serving leftovers to brighten the flavor again
• If the sauce thickens in the fridge, thin it with a splash of olive oil or warm water

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There's something deeply satisfying about serving a dish that looks so vibrant and tastes so fresh but comes together faster than delivery would arrive. This is the kind of recipe that makes you feel like you've got your life together even on chaotic weeknights.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 24 hours in advance and store it in an airtight container in the refrigerator. Press plastic wrap directly onto the surface to prevent oxidation. Add a splash of lemon juice to help maintain the vibrant green color.

→ What pasta shapes work best with this sauce?

Spaghetti, linguine, or fettuccine are ideal for capturing the creamy pesto. Short pasta like penne or fusilli also works wonderfully if you prefer shapes that hold sauce in their crevices.

→ How do I prevent the avocado from browning?

The lemon juice in the recipe naturally helps prevent browning. For storage, press plastic wrap directly onto the pesto surface to minimize air exposure. The pesto will stay vibrant green for 1-2 days when properly stored.

→ Can I freeze this pesto?

Absolutely. Portion the pesto into ice cube trays or small containers and freeze for up to 3 months. Thaw in the refrigerator overnight and toss with freshly cooked pasta.

→ What can I substitute for pine nuts?

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

→ Is this suitable for meal prep?

The pesto keeps well for several days, making it perfect for meal prep. Store separately from cooked pasta and combine when ready to eat. Reheat pasta gently with a splash of water to revive the sauce.