Creamy avocado pesto with veggie noodles


  • 2 avocados, pitted and peeled
  • 4 cloves garlic
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 2 bunches of basil, reserve a few leaves for garnish
  • 1 cup pine nutsor almonds
  • 2 tbsp lemon juice

Pasta Ingredients

  • 1 pound of your favorite pasta(I used a blend of zucchini, squash and carrot veggie noodles.)


  1. Cook pasta as directed, drain and set aside. (If using veggie noodles, place in large skillet and warm using medium heat. Toss often, careful not to brown or burn.)
  2. Combine avocado, garlic, Parmesan, olive oil, basil, pine nuts and lemon juice in a food processor or high-powered blender. Process until mostly smooth. Season generously with salt and fresh ground pepper.
  3. Combine pasta and sauce and serve. Add cherry tomatoes, sun-dried tomatoes, or more fresh grated Parmesan.

*Note: You can omit the nuts, but I like touch of texture they add.

*Note: You have to try this spread on grilled cheese, too! It adds tons of flavor.

Meghan Rodgers is the Everybody Craves editor. Reach her at 412-380-8506  or See other stories, videos, blogs, recipes  and more at