Avocado pesto spaghetti recipe

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  • Healthy


2 - 4





The rich buttery flesh of the avocados makes an unusual but delicious pesto for this easy pasta dish


  • 2 avocados
  • 15g (½ oz) fresh basil leaves
  • 2 garlic cloves
  • 15ml (1tbsp) lemon juice
  • 30ml (2tbsp) olive oil
  • 300g (11oz) spaghetti
  • 90g (3oz) fresh baby spinach
  • 50g (2oz) toasted pine nuts


  • Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the basil, garlic cloves, lemon juice and olive oil and process until smooth.

  • Meanwhile, cook the spaghetti as directed on pack. Drain the spaghetti, and add the baby spinach. The heat from the pasta will wilt the spinach.

  • Add the avocado pesto and toss gently, then sprinkle over the pine nuts.

Top tip for making Avocado pesto spaghetti

Use a large pan for cooking spaghetti; the pasta needs to be able to move around in the water to cook properly.

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