Avocado Pesto Pasta

We are obsessed with avocados - they are seriously magical. Not only are they one of the healthiest foods on the planet, they are also delicious! And a great resource for vegan cooking. We put them in smoothies, puddings, pastas, toasts, and pretty much anything we can think of!

This avocado pesto is very easy to make and totally delicious! It is rich, creamy, and adjustable based on preferred consistency and taste.

Serves 4


  • 4 ripe avocados, peeled and pitted
  • 3 1/2 cups fresh basil
  • 1 cup cold pressed extra virgin oil
  • 1 1/2 cup chopped raw almonds
  • 1/4 cup fresh lemon juice
  • 1 packet ALOHA Daily Good Greens Original
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon sea salt
  • 1 packet of gluten free pasta - Tinkyada and Andean Dream are good vegan options - Pastamore is excellent if you eat eggs. If you want to make this a paleo/low-carbohydrate meal, spiralize 4 large zucchinis


  1. Cook the pasta according to the directions on the package. If you are using zucchinis instead of pasta, shave them with a vegetable peeler or use a spiralizer to create thin spaghetti-style noodles.
  2. Place all of the pesto ingredients in a food processor and pulse until well combined. Taste and adjust to desired flavor - set aside.
  3. Top your pasta or zucchini noodles with the pesto and garnish as desired. You may need to add a little olive oil to thin the pesto out so it spreads evenly.