This week is the first time that I’ve felt like Fall is really in the air. I’ve noticed the leaves in the yard starting to turn colors, my sweatshirts are getting some use more often, and I have to bundle up when I take Sophie outside in the mornings. When the evenings start getting chilly, I tend to start staying in and hibernating a little bit, which means making more dinners at home. I still don’t want to spend all night in the kitchen (because I’m trying to finish the 4th season of Love Island…let’s be honest), so finding a recipe that’s both delicious and easy to make is at the top of my list lately. This avocado & spinach pesto pasta is the perfect meal to make in between seasons when you’re having a hard time saying goodbye to Summer, but looking forward to cozy nights in too.
If traditional marinara sauce is your usual pasta go-to, it’s nice to switch it up and try something new with your favorite pasta dish. I love how fresh and delicious this avocado & spinach pesto is, but it’s also soooo simple to make, which makes it perfect for dinner during the week. You only need a food processor and a handful of ingredients to pull it together.
It’s also great to serve anytime, since the ingredients are easy to find year round.
Here’s what you’ll need to make your own:
- 1 Cup Avocado, Diced
- 1 Cup Spinach
- 1 Cup Fresh Basil
- 1/4 Cup Roasted and Salted Pistachios
- 1/4 Cup Parmesan Cheese
- 2 Tbsp. Lemon Juice
- 2 Cloves of Garlic, Chopped
- 1/4 Tsp. Salt
- 1/4 Tsp. Pepper
- 1/4 Cup Olive Oil
- Your Favorite Pasta
- Fresh Grated Parmesan Cheese (For Garnish)
In the bowl of a food processor, add the avocados, spinach, basil, pistachios, cheese, lemon juice, garlic, salt, and pepper.
Place the lid on the food processor and turn on. Slowly add the olive oil into the top of the food processor until the mixture is a smooth and creamy consistency.
Toss with your favorite warm pasta and add some fresh grated parmesan on top.
I like to use cheese ravioli, because I love how the basil and avocado flavor pair with the warm cheese inside, but it would also be just as amazing over spaghetti or angel hair pasta with some fresh lemon. Yuuuuum.
It would also be amazing on your favorite omelette, as a pizza sauce replacement, spread over a sandwich, or tossed with your favorite veggies.
This recipe makes about 1 cup, so if you’re feeding a crowd or hosting an intimate dinner party, make a larger batch depending on your guest count.
You can also freeze this avocado and spinach pesto to use later! Add the pesto to an ice cube tray and freeze for 2-3 hours. Remove the cubes from the trays and store them in freezer bags until you’re ready to use!
Ok guys, you’ll have to excuse me now…going to make another batch of this to put on top of EVERYTHING.