The Ultimate Creamy Pesto with Avocado and Pistachios

Who doesn’t love pesto pasta? Not only is it a quick and easy week night dish when you’re basil is over-grown and out of control but it’s also a refreshing change of pace from all of the heavy and rich red-sauce pasta dishes that we’ve been eating all winter.

Traditionally made with fresh basil, oil, and toasted pine nuts, this recipe swaps out the pine nuts for toasted pistachios, and adds avocado, for a nice, ultra-creamy texture, that is perfect for dressing pasta! Using the avocado means you can use less olive oil, and both the avocado and the pistachios are packed full with all kinds of “good fats” - no guilt required! Make a little extra because you’ll want to have some stashed in the fridge to top everything from your morning bagels to your vegetable soup!

What you are going to need to buy:

Basil, like a bunch of it.

This really is one of those recipes that you’re more likely going to use the overgrown basil plant you have at home rather than but this much fresh basil at the store BUT if you’re going to buy it, you’ll need about 3 cups of fresh basil leaves for enough pesto to sauce 4 servings of pasta.

Fresh Parsley, (not required, but if you’re like me and your basil is over-grown, chances are your parsley is too…so I use this as an opportunity to use it up as well. All told you’re looking at about 3 cups of fresh herbs (lightly packed)

Pistachios, shelled (about 1 cup)

Avocado

1/2 cup of non-dairy Parmesan, (…or regular Parmesan, if that’s your thing. We love the vegan Parmesan Shreds from Follow Your Heart.)

Minced Garlic - (We like the jarred kind from Spice World)

Olive Oil

Cold Water

Splash of White Vinegar or Lemon Juice

Salt & Pepper, to taste

What you are going to need to do:

Start by toasting your pistachios. On the stove-top in a dry skillet or in oven, it’s your choice…just be careful not to burn them.

Into the blender goes your de-stemmed herbs and 1/2 cup of olive oil (or another neutral oil of your choice) and a splash of white vinegar or lemon juice, (maybe a tablespoon or two…)

Lightly pulse to begin to break up the herbs. Add 1 teaspoon of minced garlic (and a little of the oil that the garlic is packed in won’t hurt, either)

Add in your non-dairy parmesean and toasted pine nuts, and avocado and continue to pulse until mixture starts to come together. Once all the big chunks have processed run your blender on low, gently working up to a medium, and then high speed until pesto is creamy.

If too tick, you can add up to 1/4 cup of water, but add slowly or you’ll run the risk of thinning it out too much. It’s okay if this is on the thicker side because you can always use a bit of the pasta water, when you dress your pasta, to thin it out a bit and the starch in the pasta water will do a better job to help emulsify all the oils and the water, anyway.

After the pesto is fully blended, taste for seasoning and add salt and pepper. The cheese and the pistachios are both quite salty, so waiting until the end will ensure you don’t over-season.

Assembly:

Cook your preferred pasta per the packaged directions. I always like a noodle that’s going to catch or trap a bunch of sauce, instead of a plain fettuccine or spaghetti…but you use what you like!

Reserve 1/4 cup of pasta water in case you want to thin out the sauce a little.

Do not drain pasta, simple ladle or scoop from water into serving bowls and top with pesto. Mix lightly to cover.

Garnish with additional herbs, cheese, and cracked black pepper. This dish is perfect for a crowd because you can make the pesto ahead of time and it looks way fancier on the plate than it is to make!

Enjoy!