Creamy Avocado Pesto Mac

The first time I made this avocado pesto mac, my roommate actually stopped mid-bite to ask what restaurant I'd ordered from. We were both starving after a long day of moving apartments, and I threw together whatever I had on hand. The sauce came together so smoothly that I couldn't stop dipping a spoon in to taste it. Now it is my go-to when I need something that feels indulgent but still packs in the good stuff.

Last summer, I served this at a casual dinner party and watched my friend Sarah, who claims she hates avocados, go back for thirds. She kept saying how much she loved the bright green sauce and asking me what was in it. When I finally told her, she just laughed and said she would have to reconsider her entire stance on avocados. Now it is the one dish I can count on to please everyone, even the skeptics.

Ingredients

• 350 g (12 oz) macaroni or short pasta of choice: The shape really matters here because all those little curves and tubes catch the creamy sauce in the best way
• 1 tsp salt for pasta water: This is your only chance to season the pasta itself, so do not skip it
• 2 ripe avocados, peeled and pitted: They should yield slightly to gentle pressure but not feel mushy
• 40 g (1 cup, loosely packed) fresh basil leaves: Fresh is absolutely essential here for that bright, peppery kick
• 2 cloves garlic: Use fresh cloves, not jarred minced garlic, for the best flavor
• 60 ml (1/4 cup) extra virgin olive oil: This helps create that velvety texture and adds beautiful fruity notes
• 30 g (1/4 cup) grated Parmesan cheese: The salty, nutty flavor balances the creaminess perfectly
• 2 tbsp lemon juice (about 1/2 lemon): Brightens everything and keeps the avocado from turning brown
• 60 ml (1/4 cup) milk (dairy or unsweetened plant milk): Adjusts the sauce consistency without overwhelming the flavors
• 1/2 tsp salt and 1/4 tsp black pepper: Taste as you go and trust your palate
• Extra garnishes like Parmesan, fresh basil, and cracked pepper: These little touches make it feel special

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook the macaroni until it is perfectly al dente, then reserve 1/2 cup of that starchy pasta water before draining.

Blend up the magic sauce:

While the pasta bubbles away, toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor and blend until it turns into this impossibly smooth, vibrant green sauce.

Bring it all together:

Pour the sauce back into the pasta pot, add the drained noodles, and toss everything gently until each piece is coated in that gorgeous green creaminess.

Make it perfect:

Add a splash of the reserved pasta water if the sauce seems too thick, taste and adjust the seasoning, then serve immediately with those extra garnishes on top.

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This recipe has become my absolute favorite to make on Sunday nights when I want something comforting but not heavy. Something about that bright green sauce just makes everything feel lighter and happier, even after the longest weekend.

Making It Your Own

I love playing around with this base recipe and seeing what happens. Sometimes I throw in a handful of spinach or add some roasted cherry tomatoes for a pop of acidity. The sauce is so versatile that it plays nicely with whatever you are craving or whatever needs to be used up in the fridge.

What to Serve Alongside

A simple green salad with a vinaigrette cuts through the richness beautifully. Grilled chicken or shrimp on the side turns it into a more substantial dinner. Sometimes I just eat it straight from the bowl with a glass of crisp white wine and call it dinner.

Storage and Make Ahead Tips

This dish really shines when it is fresh, but you can store the sauce separately in an airtight container in the fridge for a day or two. Press a piece of plastic wrap directly onto the surface to keep it from oxidizing. The pasta is best cooked just before serving for that perfect texture.

• Keep a lemon half handy to squeeze over leftovers if they start looking brown
• Stir in a splash of milk when reheating to bring back the creamy consistency
• This recipe doubles beautifully for meal prep or feeding a crowd

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There is something so satisfying about a bowl of pasta that looks this vibrant and tastes this good. Hope this becomes a staple in your kitchen like it has in mine.

Recipe Q&A

→ What does avocado pesto taste like?

Avocado pesto offers a rich, creamy texture with the fresh herbaceous notes of basil and nutty Parmesan. The avocado adds buttery richness while bright lemon juice cuts through the richness, creating a balanced, vibrant sauce.

→ Will the avocado sauce turn brown?

The lemon juice helps preserve the green color, but the sauce may gradually darken over time. For best results, serve immediately and store any leftovers in an airtight container with plastic wrap pressed directly onto the surface.

→ Can I make this dish vegan?

Absolutely. Replace the Parmesan with nutritional yeast for cheesy umami flavor and use unsweetened plant-based milk instead of dairy. The avocado provides enough creaminess that you won't miss the traditional dairy elements.

→ What type of pasta works best?

Short pasta shapes like macaroni, penne, or fusilli catch the creamy sauce beautifully. The nooks and crannies help the thick avocado pesto cling to every bite, ensuring consistent flavor throughout.

→ How do I achieve the right sauce consistency?

Start with the specified ingredients and blend until completely smooth. If the sauce feels too thick, gradually add the reserved pasta water one tablespoon at a time until it reaches a silky, pourable consistency that coats the pasta nicely.