Ingredients
Scale
- 8 oz pasta (your choice)
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and let cool.
- In a food processor, combine avocados, basil, Parmesan cheese, pine nuts, and garlic. Blend in olive oil until smooth, adjusting seasoning with salt and pepper.
- Combine cooled pasta and avocado pesto in a large mixing bowl. Toss gently and add cherry tomatoes if desired.
Notes
For a nut-free version, skip the nuts or use sunflower seeds. This salad can last up to three days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg