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Say ‘Yes’ to Pesto

The following article was written by Keegan Baur.

Spring is upon us, and I, for one, am so ready for warm weather. This past weekend, I wanted to cook a fresh and light dinner and decided to try the Avocado Pesto Pasta dish à la Chef Chloe. It hit the spot for me, and I’m definitely excited to use more recipes by this budding new vegan chef. Now see for yourself how easy it is to make this scrumptious dish!

Avocado Pesto Pasta
1 pound dried linguini
1 bunch basil leaves (about 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
3 garlic cloves
1/2 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped sun-dried tomatoes (optional)*

*I’m not a huge fan of sun-dried tomatoes, so instead, I chose to use one sliced cherry tomato as a garnish.

  • In a large pot, bring water to a boil. Add the pasta and cook to package directions. While the pasta cooks, create the pesto by blending the basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Season with the salt and pepper.
  • Drain the pasta. In a large serving bowl, toss the pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top the pasta with sun-dried tomatoes.

For a twist on this dish, check out our Sun-Dried-Tomato-and-Pesto Linguine recipe, which incorporates faux-chicken strips and vegan Parmesan cheese.

Commenting is closed.
  • Bakeca Italia says:

    That looks pretty good. Must try it!

  • Baronial says:

    it seem it is very tasty, I really want to taste it

  • Aria says:

    This would be SO good if you added ground chicken.

  • Jupitor Chakma says:

    Looks delicious and I am sure the Avocado Pesto Pasta dish is delicious too.

  • Emma says:

    Bland and too oily. I used a conversion chart for the volume of olive oil required and 1 cup equated to 236mls! I assume this was an American cup, so of course there is a chance this is my error. Most other pesto recipes I look at do include parmesan and I think this would have helped. If it hadn’t been for the sun-dried tomatoes this would have been an all round disappointment I’m afraid to say.

  • luna says:

    yep, pesto is my favorite dish all time. However, i am wondering about my weight loss diet that may be strict to pesto.

  • says:

    mmmhh… yummy it’s make me so hungry…

  • kamagra says:

    nice i always use pesto sauce to put into my pasta sauce this gives it that extra kick of tatse i highly recommend trying

  • Melisa says:

    Sounds good. Will be nice with some grilled chicken or a nice juicy steak.

  • John Bauer says:

    Sounds like a great recipie. However I do like the dried tomatoes that come in oil. They seem to add zest to many dishes. Thanks for a new pasta dish.

  • Sustainable Earth says:

    I love avocados… Since I am more of the low carb type I have round I can replace the pasta with thin strips of squash quickly steamed.

  • PowerMax says:

    I loved!

  • Mathea says:

    These look tasty and healthy which is what I am always looking for for my clients

  • Ilka says:

    Thank you so much! My husband and I started the “plant-based diet” on Monday, so I need all the vegan recipes I can get. This one looks great! All I need is to replace the linguini by whole-wheat pasta, skip the olive oil, and use sea salt and it works perfectly for my diet. And I will add the sun-dried tomatoes. I love them!

  • Bakeca Incontri Verona says:

    These look delicious !Thank you!

  • maskus says:

    excellent the menu specials and nutritious for me .. as well as a very good article ..
    I will try this recipe .. 😉

  • Great cookin says:

    This was great, but I just added some chicken or sausage to add to the flavor.

  • XincontriAdulti says:

    These look delicious !Thank you!

  • Nic says:

    Awesome recipe, looks very delicious for a healthy meal.

  • Kangen says:

    Sounds like an excellent recipe!

  • CookColin says:

    The picture smells delicious, and I can’t wait to taste it!

  • James says:

    Great recipe! Since I have been eating more natural and raw, I will try this.

  • Ed says:

    Looks healthy and delicious! Good start to the new year.

  • Bakeca Incontri Pistoia says:

    It looks delicious! Thanks for sharing!

  • generic propecia says:

    thanks for sharing such delicious recipes.

  • Thailand Breeze says:

    I have these avocados and was wondering how I’ll eat them. Your recipe sounds really good! Thanks for sharing.

  • Kit says:

    Sounds good and I’ll try it. I’ve always wondered why, if a person is vegan, they “faux” anything in order to make it seem like it’s chicken, poultry or fish. Ever wondered that yourself?

  • How Many Calories says:

    Yummy very delicious.

  • recipe lover says:

    really nice recipes do check out some more fresh and veggie indian recipes at

  • alicia says:

    great,I`m hungry now

  • che says:

    yummy pasta !

  • Melisa says:

    I added and was delicious

  • Jen @ Savory Simple says:

    I’ve never added avocado to pesto before, interesting idea!

  • Charlotte S says:

    Thanks for sharing this recipe! It tasted really good. Though I had to compromise and change it a bit. I only had one avocado at home, and no basil. Instead I used fried zucchini.

  • Motivation says:

    I used to eat ready made Pasta and those tastes awful.

  • Michael Behnken, MS, CSCS says:

    Holy crap I love pasta, and living in Thailand, eating Asian food all the time your post is making me drool thinking of real pasta.

  • shelle says:

    Actually, Cynthia, considering that this recipe probably serves 4, you’re only getting two tablespoons of oil and half an avocado per serving. That’s HARDLY anything to freak out over.

  • Victoria Stevens says:

    I loved this recipe! But I must admit I’m guilty of adding extra avocado and know that the only reason the tomatoes should be optional is if you’re allergic! Good luck.

  • Seraphim says:

    For the love of pete, it’s only inappropriate for the health conscious if you eat a bucket of it and eat in on a daily basis. Like EVERY OTHER food, it’s acceptable in moderation. Also, while olive oil and avocado are fatty, they’re not bad fats.

  • glasses says:

    Ilike this post ,very good informatio

  • Cynthia says:

    With 1/2 cup of olive oil, pine nuts, and avacados, this recipe is NOT for those concerned about their weight. There are many other pesto possibilites that don’t rely so heavily on oils!

  • smallthink says:

    Mmmm… yummi,… This looks delicious

  • iamthewitch says:

    I love pesto! And with linguine, it’s just the perfect combination. You have hit my spot! 😉

  • jen says:

    mm, this looks so good. im gonna make mine with grilled chicken 🙂

  • thermoforming machine says:

    wow! so good health eating list!

  • Psychiatrist in Sacramento says:

    This looks delicious! I’m always looking for summer recipes that are easy, fast, and healthy. Thanks for posting.

  • Curtis Rowe says:

    I wasn’t aware pesto was created with those ingredients… Thanks for the info. I will make this one tonight.

  • NEOPha Inc says:

    Thanks for the delicious healthy eating info on Pesto.

  • server support company says:

    I love your blog! I love your style of writing; your posts are easy to follow, the use of pictures is engaging and your pointers are honest. Have you ever considered video blogging? I hope it is alright that I am contacting you this way, I could not find an e-mail address to contact you directly.

  • JK says:

    Even better, you can cut out a million bajillion calories from fat by replacing the olive oil with an equal volume of vegetable broth. Works great as a substitution since you still get the fatty mouthfeel from the avocados and pine nuts.