918 Plate

finding local flair anywhere

  • Recipe Index
    • Appetizer
    • Baking
    • Breakfast
    • Dairy Free
    • Desserts
    • Drinks
    • Entree
    • Gluten Free
    • Kindred Kitchen
    • Paleo
    • Seafood
    • Sides
    • Snacks
    • Vegetarian
  • Email Newsletter
  • Work with me!
  • Press
  • about hillary

Avocado Pesto Penne [DF, Vegan]

August 31, 2017 by 918 Plate 2 Comments

Avocado pesto is creamy, fresh and delicious – a great way to get in your healthy fats and keep you full!

Avocado pesto is creamy, fresh and delicious - a great way to get in your healthy fats and keep you full!

You guys! I made avocado pesto and I can’t stop making it because it’s so delicious! Shown here served with chicken, I also made it the other day with brown butter salmon. Both were amazing, easy and delicious.

I learned something extremely important when I was prepping for the avocado toast post: I can eat them! So, Oral Allergy Syndrome (OAS) usually prevents me from eating them since they’re generally served raw. (more about OAS here). I was hoping that maybe if I cooked it just for a second, it would denature the allergens. When making the toast, I sliced it up, and threw it in the microwave for 30 seconds and VOILA! No reaction. Now, this may not work for someone with a more serious reaction than me (my sister-in-law tried it and said it still hurt a little, but did reduce the overall reaction) and I am not a doctor. But if your reaction is not so severe but it’s been keeping you from the creamy goodness of avocado, it might be worth a try!

Avocado pesto is creamy, fresh and delicious - a great way to get in your healthy fats and keep you full!

I love that this recipe is so simple. All you need is a pot for water and a food processor. It all blends up quickly and you are ready to have a creamy, delicious dinner with no dairy involved! It also makes great leftovers, and would be great for meal prep. Normal pasta makes my blood sugar crash after lunch, but this packs enough extra stuff because of the avocado to keep me full but still hungry by dinner!

Local Spotlight: Garlic is from the farmers market., and the basil is from my ever-growing plant in the backyard!

Have you ever made an avocado-based sauce? Will you try?

xxHillary

5 from 1 vote
Print

Avocado Pesto Penne

Course Main Course
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3

Ingredients

  • 3/4 C. fresh basil leaves
  • 2 cloves of garlic
  • 1/2 C. olive oil
  • 1/4 C. roasted cashews
  • 1/4 t. lemon pepper
  • 1/4 t. black pepper
  • 1/2 t. Kosher salt
  • 1 small ripe avocado
  • 1/2 lb. penne pasta
  • 1/4 C. reserved pasta water

Instructions

  1. Bring water for pasta to a boil.
  2. In a food processor, combine basil, garlic, cashews, salt, pepper, lemon pepper. Gradually stream in olive oil until pesto forms.
  3. Add avocado and juice of half of a lemon into the food processor and blend until smooth.
  4. Cook pasta according to directions. Drain, but reserve 1/4 C. pasta water.
  5. In a medium bowl, combine water, pasta and pesto, stirring until pasta is fully coated.
  6. Serve immediately and #enJOY!

Recipe Notes

Pictured served with grilled chicken.

Naturally dairy-free and vegan (without chicken).

Avocado pesto is creamy, fresh and delicious - a great way to get in your healthy fats and keep you full!

Avocado pesto is creamy, fresh and delicious - a great way to get in your healthy fats and keep you full!

Filed Under: Dairy Free, Entree, Meal Prep, Vegetarian Tagged With: basil, cashews, dairy free, garlic, lunch, noodles, pasta, pesto, summer, vegan, vegetarian

« Brown Butter Salmon Risotto with Lemon and Thyme [GF]
Mini Peanut Butter Pies with Chocolate Ganache [V] »

Comments

  1. Caroline says

    August 31, 2017 at 9:03 am

    5 stars
    Man I really need a food processor!!!!! I hope I get it off my wedding registry. Haha

    Reply
    • 918 Plate says

      August 31, 2017 at 9:12 am

      That’s the best time to get one!!! Rooting for you! ??

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

  • Creamy Cajun Shrimp Pasta
  • Summer Vegetable Japchae (Korean Noodles) [V, DF]
  • Smoked Gouda Mashed Potatoes [V, GF]
  • Blueberry Lemon Basil Pancakes [DF, V]
  • Quesadilla-Sized Tortillas [Vegan, DF]

Tasty & Trending on 918 Plate

  • This mushroom Swiss burger is unlike anything you've had before - Lion's Mane mushrooms make a great base for whatever you want to put on your sandwich! #vegetarian Lion’s Mane Mushroom Swiss Burger [V]
  • overhead of chai latte in large wide mouthed mug Vanilla Chai Latte Protein Tea [V, GF]
  • Korean Pot Roast [DF]
  • an overhead shot of Curried Chicken Pasta Salad Curried Chicken Pasta Salad
  • This is a better-than-Olive Garden version of Zuppa Toscana - complete with local food flair. Better-than-Olive Garden Zuppa Toscana
  • Bumblebee shaped chocolates on a silicone mat Harry Potter’s Fizzing Whizbees Candy [GF, V]
  • This spinach and bacon quiche will satisfy even your biggest meat eater with an easy one-dish dinner! Easy Spinach and Bacon Quiche
  • Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter. Rowies (Aberdeen Butteries)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy
Necessary Always Enabled