Creamy Avocado Basil Pesto Spaghetti

  • on July 9, 2020
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There is just something about Pesto that hits me just right. I am not 100% sure what specifically but I have always loved chicken pesto sandwiches on panini bread. So when I came across this recipe I knew instantly that I would be in heaven! Next time I make it though, I am going to swap out the noodles with homemade zucchini noodles and it will increase the flavor even more and cut back on the carbs associated with pasta noodles


  • 200 g dry spaghetti
  • 1 ripe avocado
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup walnuts
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • juice of one lemon


  1. Cook spaghetti according to package instructions, until al dente. Drain in a colander.
  2. Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
  3. Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.
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