Creamy Avocado Pesto Mac

The first time I made this verde dream of a pasta, my kitchen smelled like a basil garden had exploded inside it. I was skeptical about tossing creamy avocado with pasta, but one bite changed my entire perspective on what mac and cheese could be. My roommate wandered in, drawn by the whir of the food processor, and ended up eating straight from the pot with a spoon.

Last summer, I brought this to a potluck when the host mentioned she was exhausted and needed something effortless. Within minutes, her three kids who normally survived on beige foods were hovering around the serving bowl. The next day she texted me asking for the recipe, saying it was the first time her youngest had willingly eaten anything green without a bargaining session.

Ingredients

• Macaroni or short pasta (350 g or 12 oz): Short pasta grabs sauce beautifully in every crevice, but Ive used shells, cavatappi, and even broken spaghetti in a pinch
• Salt (1 tsp for pasta water): Salting your water is the only chance to season the actual pasta itself, so dont be shy here
• Ripe avocados (2): Give them a gentle squeeze, they should yield slightly but not feel mushy or hollow
• Fresh basil leaves (40 g or 1 cup loosely packed): The amount that fills your hand when you grab a generous bunch from the farmers market bag
• Garlic cloves (2): Fresh garlic makes all the difference, jarred minced garlic has a weird aftertaste in raw sauces
• Extra virgin olive oil (60 ml or 1/4 cup): Use the good stuff here since were eating it essentially raw
• Grated Parmesan cheese (30 g or 1/4 cup): The umami anchor that keeps the avocado from tasting like guacamole
• Lemon juice (2 tbsp or about 1/2 lemon): Essential not just for flavor but for keeping that gorgeous green color vibrant
• Milk (60 ml or 1/4 cup, dairy or unsweetened plant milk): Whole milk gives the most velvety results, but unsweetened almond works perfectly too
• Salt (1/2 tsp) and black pepper (1/4 tsp): Start here, but taste at the end, your avocados might need more or less

Instructions

Get your pasta going first:

Bring a large pot of generously salted water to a rolling boil and cook your macaroni until its just shy of done, still with a tiny bite in the center. Scoop out about a half cup of that starchy cooking water before draining, then set the pasta aside in the colander.

Whirl up that green magic:

While the pasta bubbles away, toss your avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a food processor. Blend until its impossibly smooth and creamy, scraping down the sides once to catch any stubborn basil leaves that tried to escape.

Bring everyone together:

Dump your drained pasta back into the warm pot and pour that vibrant sauce right over the top. Fold it gently, adding splashes of your reserved pasta water until every piece is glossy and coated in a way that makes you want to photograph it.

Taste and make it yours:

Take a bite and adjust the seasoning if it needs more salt or an extra squeeze of lemon. Serve it up while its still warm, with extra Parmesan and fresh basil scattered on top because we absolutely earned those presentation points.

Save

My sister claimed she hated pasta with creamy sauces until I made this for her during a visit. She stood over the stove, eating it straight from the wooden spoon I was using to mix, and asked why nobody had ever thought to combine avocados and pasta before. Now she makes it for her kids every Tuesday, calling it green monster mac.

Making It Your Own

Once you have the basic sauce down, it becomes a canvas for whatever your pantry or garden provides. Ive stirred in sun-dried tomatoes when I needed something punchy, and during tomato season, halved cherry tomatoes bring this burst of sweetness against the creamy sauce. Roasted pine nuts add the most gorgeous buttery crunch that takes this from weeknight dinner to dinner party material.

Pairing Suggestions

This pasta has enough richness to stand alone, but a crisp white wine like Pinot Grigio cuts through the creaminess beautifully. On nights when I want a complete meal, a simple arugula salad with lemon vinaigrette alongside feels like the perfect fresh counterpoint. The peppery greens against the mellow avocado is the kind of combination that makes you feel like you actually know what youre doing in the kitchen.

Storage and Make-Ahead Tips

The sauce keeps beautifully in the fridge for up to two days, though that vibrant green will mellow to a more earthy olive shade. Press plastic wrap directly onto the surface to minimize oxidation, and give it a good whisk before serving. When storing leftover pasta, I actually prefer eating it cold the next day, dressed with an extra squeeze of lemon and maybe some halved cherry tomatoes.

• Double the sauce and freeze half in ice cube trays for instant pasta nights later
• If the sauce looks too thick after refrigerating, blend in another tablespoon of milk or water
• Always add your acid last and taste, because lemons vary wildly in their tartness

Save

Theres something deeply satisfying about serving something that looks like it came from a restaurant kitchen but took thirty minutes start to finish. Even on the most exhausting days, this pasta manages to feel like a small act of care towards yourself.

Recipe FAQs

→ How do I prevent the avocado sauce from browning?

The lemon juice in the sauce helps slow oxidation, but the vibrant green color will naturally darken over time. For best appearance and flavor, serve immediately after tossing with pasta. If preparing ahead, store sauce in an airtight container with plastic wrap directly touching the surface.

→ Can I make this dish vegan?

Yes, substitute grated Parmesan with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. The sauce will still achieve a creamy consistency with excellent flavor.

→ What type of pasta works best?

Macaroni or any short pasta shape like penne, fusilli, or shells works beautifully. The curves and tubes help hold the creamy avocado pesto sauce. For gluten-free options, use certified gluten-free pasta following package cooking times.

→ How long does this keep in the refrigerator?

This dish is best enjoyed fresh, as avocado-based sauces may oxidize and change color when stored. If you must store leftovers, keep refrigerated in an airtight container for up to 1 day. Note that the sauce may darken but remains safe to eat.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, shrimp, or white beans complement the creamy flavors without overpowering the delicate avocado and basil notes. Add protein after tossing with sauce to maintain the smooth texture.