I am certainly no stranger to sneaking avocado into all sorts treats (avocado mousse), but why do we even need to “sneak?”
I’ll eat a creamy, silky, delicious, and decadent avocado all on its own anytime, anywhere.
Bring in on, Dr. Seuss!
Needless to say, this avocado basil pesto recipe may just be a stroke of genius—especially when paired with pasta – to make a simple, quick, and nutritious mid-week meal! No effort, really – completely vegan, and totally easy.

Avocados are loaded with heart-healthy fats (and antioxidants—yay) and a creamy richness that adds a wonderfully silky, “moreish” element to traditional homemade pesto without any cheese or nuts, if you adhere to a selective dietary regime.

Toss everything in a food processor or blender while the pasta cooks, combine, and in just 10-15 minutes, we have a delicious meal that’s creamy, affordable, easy to make, and full of flavor!

Vegan Avocado Pesto Pasta

Vegan Avocado Pesto Pasta

2 large bunches of fresh basil
3 ripe avocados
1/2 cup hemp seeds
2 Tbs. lemon juice
2 cloves roasted garlic
1/2 tsp. kosher salt
1/2 cup olive oil
freshly ground pepper

8 oz. angel hair (or any variety of pasta), cooked in salted water, and drained
extra virgin olive oil
freshly ground pepper and sea salt to garnish

Strip the basil leaves from the stems and puree in the blender with avocado flesh, hemp seeds, lemon juice, roasted garlic, and salt. Whir until smooth. Add oil and process into a thick paste. Season with extra pepper, to taste.

Cook the pasta al dente. Drain, reserving about 1/4 cup cooking water.
Return to the stovetop, with heat on very low.
Combine pasta, pureed avocado pesto, and reserved cooking water.
Stir well until smooth and combined.

Remove from heat and serve, garnish with additional salt and pepper, olive oil, and fresh basil, if desired.