Monday, June 11, 2012

Avocado Pistachio Pesto

I have been thinking abut my avocado pesto for a while. We haven't had it recently and I really enjoy it. To me Sundays seem to beg for family pasta dinners so I figured Sunday would be the day. I had purchased some shelled pistachios at Wegman's and thought they would make a nice add to the recipe.

The only problem was we spent the morning at the pool, had a big lunch and then I spent the afternoon cleaning out my closet filling up bags and bags of stuff for good will so when dinner time rolled around I was just dead tired and not that hungry.

Somehow I mustered the energy to do it, but we didn't eat until almost 7:30 and honestly, if the kids hadn't needed dinner I probably would have bagged it all together. Thankfully, it came together easily and everyone liked it.

Avocado Pistachio Pesto

1 lb pasta (any kind will do- I used capellini)
2 ripe avocados, seeded and flesh removed
1 cup roasted salted, shelled pistachio nuts
1 cup fresh basil leaves
3 cloves garlic
Zest and juice of one lemon
1 tsp salt
1/4-1/2 cup reserved pasta water
Chopped sun dried tomatoes for garnish (optional)

Prepare the pasta according to package directions.

As pasta is cooking add the rest of the ingredients to a blender or food processor. Blend until very smooth. Add 1//4 to 1/2 cup of the water the pasta was boiled in in order to thin the sauce to the desired consistency.

Toss the pasta and sauce together and serve with chopped sun dried tomatoes (if desired).


  1. Did you use basil, too? Looks lovely. I've used silken tofu, but I bet it'd be so much better with avocados! I look forward to trying this out.

    1. Hi Donna! Yes, of course I used basil, I just forgot to include it in the ingredient list! I updated it (thank you). I found it to be quite good. I hope you enjoy it!

  2. What a great combo of flavors! Love, love, love this. (especially the pistachios & sundried tomatoes)