Description
Bright, creamy, and fresh—this nut-free vegan pesto coats every ribbon of pasta with zesty green goodness.
Ingredients
Scale
- 2 ripe avocados
- 2 cups fresh basil
- 1 lemon (juice + zest)
- 12 oz pasta (fettuccine or tagliatelle)
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- Salt to taste
- Black pepper to taste
- Reserved pasta cooking water
Instructions
- Cook pasta in well-salted water until al dente; reserve ½ cup pasta water.
- Add avocado flesh, basil, garlic, lemon juice, lemon zest, olive oil, and nutritional yeast to a blender.
- Blend until smooth and vibrant green, scraping down sides as needed.
- Season pesto with salt and black pepper to taste.
- Toss hot pasta with pesto, loosening with reserved pasta water until silky.
- Adjust seasoning and finish with extra lemon zest.
Notes
- For a creamier texture, add more avocado.
- Use gluten-free pasta for a gluten-free option.
- Store leftover pesto in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-cook sauce, stovetop pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg