Deliciously creamy Vegan Avocado Pesto Recipe – simple, vegan and moreish! Easy recipe with gluten free & low carb options.

Buenos dias, everyone! Today I’m sharing my Vegan Avocado Pesto Recipe, which is one of my favourites!

Believe it or not, avocado can is an amazing ingredient – and not just on bread! Though I absolutely love it on bread, if I had to choose my last meal ever, avocado toast would be high on the list, alongside grilled avocado cheese toast (ooh it’s heavenly!) but let’s leave that recipe for another time…

Today I’m bringing you this super creamy, tasty and quick avocado pesto sauce recipe!

I have to admit, this was the first-ever time that I tried out making a pasta sauce with avocados, but I can’t wait for the next time! It’s soooo deliciously creamy and if you love avocado, you’ll almost certianly get addicted to this recipe as well.

This recipe was originally part of a collaboration with the team at Co-op that I did a while back, but I have slightly tweaked the original as it contained chilli sauce (and I am allergic to chilli 🙃), but I can imagine it would taste great with a good drizzle of sweet chilli. So if you’re not allergic or intolerant, help yourself to a good drizzle to finish off the recipe 😉

Shelled pasta worked perfectly with the avocado pesto sauce, I simply love how it catches a little extra load of the sauce – but feel free to replace it with your favourite pasta or simply what you have in your cupboard. I can imagine that it would go just as well with Penne or Fusilli.

And if you’re brave enough to replace the pasta with spaghetti, please let me know how that goes!

Make it Keto:

The Vegan Avocado Pesto Recipe along with a pine nut topping is a great vegan keto recipe! Simply replace the wheat pasta with a low carb option, zero pasta or zoodles!

What you’ll need to make this Vegan Avocado Pesto Recipe

Ingredients

Pasta shells
Ripe avocados
Extra virgin olive oil (I use Mr Organic’s)
Lemon juice
Baby spinach
Toasted pine nuts

How to make this Vegan Avocado Pesto Recipe

To start with, cook your pasta according to the instruction on the packet.

While the pasta is cooking, cut your avocados in half, remove the stone, scoop out the flesh and mash it with a fork. When your avo is appropriately smashed, stir through the olive oil and lemon juice.

Next, put your washed spinach in a colander before straining your pasta through it to cook the spinach, without overcooking it – trust me, this works a treat 😉

Pro Tip: Set aside 2-3 tablespoons of pasta water before straining it. This is a great way to make the perfect sauce.

Now put your pasta, spinach, pasta water and avocado pesto in a pan and give everything a good stir into the pasta is coated. Serve with a sprinkle of toasted pine nuts and season with salt and pepper. Now your avocado pesto pasta is ready to be served, and believe me when I say it’ll be delicious – enjoy!

Pro Tip: Avocado can go dark when left out, so I recommend serving this recipe instantly. Due to the nature of the dish, it isn’t the most suitable for lunchboxes I’m afraid. But maybe you can precook the pasta and mix the sauce ingredients together during your lunch break.

This recipe is:

100% vegan
egg free
dairy free
easy to make gluten free – just swap the pasta for rice pasta
high in healthy fats
refined Sugar Free
filling
deliciously creamy