Save It The first time I made this avocado pesto mac, my roommate looked at the green sauce like I had lost my mind. Two minutes later she was scraping her bowl clean and asking if there were seconds. That bright, creamy sauce somehow makes regular mac and cheese feel a little boring.
Last summer, I made a huge batch for a patio dinner with friends. We ended up eating it straight from the serving bowl, standing around the kitchen island, nobody wanting to bother with plates. Sometimes the best meals happen that way, when the food is just too good to wait for proper table setting.
Ingredients
- 350 g macaroni or short pasta: Choose something with ridges or curves to catch all that silky sauce, and dont forget to salt your pasta water generously
- 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, as the texture makes or breaks the creaminess
- 40 g fresh basil leaves: Pack them loosely into the measuring cup and avoid crushing them until you blend to keep the flavor bright
- 2 cloves garlic: Fresh garlic gives it a nice kick, but you can roast them first if you want something milder
- 60 ml extra virgin olive oil: This helps the sauce emulsify and adds that gorgeous grassy richness that ties everything together
- 30 g grated Parmesan cheese: The salty umami here balances the creamy avocado beautifully
- 2 tbsp lemon juice: Fresh is absolutely essential here for brightness and to keep that avocado color vibrant
- 60 ml milk: Any kind works, just pour slowly to get exactly the consistency you want
- 1/2 tsp salt and 1/4 tsp black pepper: Taste as you go since avocados vary in how much seasoning they need
Instructions
- Get your pasta going:
- Bring a large pot of generously salted water to a rolling boil and cook the macaroni until it is perfectly al dente, then remember to scoop out that precious half cup of pasta water before draining
- Make the magic sauce:
- While the pasta bubbles away, toss those avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor and blend until it turns impossibly smooth and creamy
- Bring it all together:
- Pour the drained pasta back into its warm pot, add that gorgeous green sauce, and toss gently while adding splashes of your reserved pasta water until everything is coated and silky
- Season and serve:
- Give it a final taste, adjust anything that needs tweaking, then dish it up while it is still steaming hot with whatever garnishes make you happy
Save It My sister now calls this her go to comfort food after long shifts at the hospital. She says the bright green sauce somehow makes everything feel a little more hopeful, like eating something that good has to be good for your soul too.
Make It Your Own
Once you master the base sauce, the variations are endless. I have added roasted cherry tomatoes that burst when you bite into them, folded in crisp sautéed spinach for extra nutrition, or stirred in crispy pancetta cubes for those who need a little something salty.
Vegan Made Simple
Swapping out the Parmesan for nutritional yeast and using your favorite plant milk creates a completely vegan version that is just as luscious. The sauce becomes slightly nuttier and somehow even creamier, which still surprises me every time I make it for my dairy free friends.
Storage Wisdom
Fresh is absolutely best here since avocado does not love hanging around, but if you must store leftovers, press plastic wrap directly onto the surface of the pasta to minimize air exposure.
- Store in an airtight container for up to two days, though the color will darken
- Add a fresh squeeze of lemon when reheating to brighten everything back up
- The sauce actually thickens overnight, so you might need extra liquid when warming
Save It There is something about a bowl of bright green pasta that just makes everything feel okay, even on the most exhausting days when cooking feels like too much effort.
Recipe FAQs
- → How can I make the sauce creamier?
Add a little extra milk gradually while blending to reach a silkier, creamier consistency.
- → What pasta types work best for this dish?
Short pasta shapes like macaroni, rigatoni, or penne hold the avocado pesto well and provide good texture.
- → Can I prepare this dish ahead of time?
It’s best served fresh to maintain the bright flavor and green color, as avocado sauce tends to darken over time.
- → Are there any good add-ins for extra flavor?
Roasted pine nuts, cherry tomatoes, or sautéed spinach add interesting texture and complementary tastes.
- → How can this be adapted for a vegan diet?
Replace Parmesan with nutritional yeast and use plant-based milk to keep it fully vegan-friendly.