Avocado Spinach Basil Spaghetti

The first time I made this avocado pesto, I was skeptical about adding fruit to a classic Italian sauce. One taste changed everything completely. Now it's the pasta I crave on busy weeknights when I want something vibrant but don't have hours to spend at the stove.

Last summer, my sister visited and I made this for a casual dinner on the patio. She literally stopped eating after her first bite, looked at me with wide eyes, and demanded the recipe immediately. Now she makes it for her family every Tuesday night.

Ingredients

• Spaghetti: The thin noodles perfectly capture the creamy pesto in every twirl
• Ripe avocados: They create that luscious, velvety texture that makes this sauce so special
• Fresh spinach and basil: This green powerhouse duo adds depth, color, and nutrients
• Pine nuts: Toasted just right, they bring a subtle buttery richness throughout
• Lemon juice: This bright addition cuts through the creaminess and keeps everything fresh
• Extra virgin olive oil: Use the good stuff here since it really shines in such a simple sauce

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil. You want it salty like the sea since this is your only chance to season the pasta itself.

Cook the spaghetti:

Add the pasta and cook until al dente, usually about a minute less than the package directions suggest. Before draining, scoop out that precious half cup of starchy cooking water and set it aside.

Make the magic sauce:

Toss the avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil into your food processor. Season with salt and pepper, then blend until you have the most gorgeous green cream you've ever seen.

Check your consistency:

If the pesto feels too thick, add a tablespoon or two of that reserved pasta water. This little trick helps the sauce cling to every strand of spaghetti beautifully.

Bring it all together:

Toss the hot drained pasta directly with the pesto, adding another splash of pasta water if needed to coat everything evenly. The residual heat from the spaghetti warms the avocado sauce perfectly.

Finish with flair:

Plate it up immediately and shower each serving with extra Parmesan, fresh basil leaves, and a generous crack of black pepper. Serve while the pasta is still steaming and the sauce is at its most luscious.

Save

This recipe saved me during those exhausting newborn days with my youngest. I could make the entire dinner with one hand while holding a baby in the other, and my husband would clean his bowl every single time.

Make It Your Own

Sometimes I swap pine nuts for toasted walnuts when I'm feeling something earthier. Both work wonderfully, so use whatever nuts you have in your pantry or what's on sale that week.

Perfect Pairings

A crisp glass of Sauvignon Blanc cuts through the rich avocado beautifully. If you're not into wine, a simple arugula salad with a bright vinaigrette balances everything perfectly.

Storage and Meal Prep

The pesto keeps for two days in the fridge with a piece of plastic wrap pressed directly onto the surface to prevent oxidation. Toss the leftovers with the pasta just before serving since the sauce doesn't reheat well.

• Make a double batch of pesto and freeze portions in ice cube trays for future quick meals
• Add the pesto to grain bowls or spread it on sandwiches for an instant upgrade
• Thin leftover pesto with more olive oil and use it as a salad dressing

Save

There's something so satisfying about a dinner that looks impressive but comes together this easily. This pasta never fails to make me feel like I've actually got my life together, at least for one meal.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 24 hours in advance. Store in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. Add a squeeze of lemon juice to maintain the vibrant green color.

→ What pasta shapes work best?

While spaghetti is traditional, fusilli, penne, or linguine also work beautifully. The pesto coats short pasta shapes exceptionally well, creating pockets of flavor in every bite.

→ How do I prevent the avocado from browning?

The lemon juice in the pesto naturally prevents oxidation. Store any leftovers in an airtight container with minimal air exposure. Press plastic wrap directly onto the surface for best results.

→ Can I freeze the pesto?

Freeze the pesto in ice cube trays for convenient portions. Once frozen, transfer to a freezer bag. Thaw individual cubes in the refrigerator overnight before tossing with hot pasta.

→ What can I substitute for pine nuts?

Walnuts, cashews, almonds, or sunflower seeds all work well as alternatives. Each brings a slightly different flavor profile but maintains the creamy texture essential to this dish.

→ Is this suitable for meal prep?

Absolutely. Store the pesto and cooked pasta separately. Reheat the pasta with a splash of water and toss with fresh pesto before serving. This prevents the pasta from becoming soggy.