Creamy Avocado Pesto Mac

The first time I made this vibrant green pasta, my roommate walked into the kitchen and asked if I was serving dinner from a Dr. Seuss book. The sauce was so impossibly bright and glossy that it felt almost whimsical, but one bite convinced everyone that this was serious comfort food territory. Now it is my go-to when I want something that feels indulgent but actually happens to be packed with good things.

Last summer I served this at a backyard dinner party and watched my friend Sarah, who claims to despise avocados in every form, go back for thirds. She literally scraped her plate clean and asked for the recipe before she even left the table. There is something about the combination of nutty Parmesan and fresh basil that transforms the avocado into something completely new and unexpected.

Ingredients

• 350 g (12 oz) macaroni or short pasta: I like the shape of traditional elbows because they catch all that creamy sauce in the curves, but any short pasta will work beautifully here
• 1 tsp salt for pasta water: This seasons the pasta from the inside out and makes a huge difference in the final dish
• 2 ripe avocados, peeled and pitted: They should yield slightly to gentle pressure but not feel mushy, as this creates the smoothest texture
• 40 g (1 cup, loosely packed) fresh basil leaves: The ones from my windowsill always taste more intense than store bought, probably because I remember to water them
• 2 cloves garlic: Fresh garlic gives a sharp bite that balances the creaminess, but do not let it turn bitter by overprocessing
• 60 ml (1/4 cup) extra virgin olive oil: This is what makes the sauce feel luxurious and helps it cling to every strand of pasta
• 30 g (1/4 cup) grated Parmesan cheese: The salty umami flavor here is what keeps the sauce from feeling too rich or one note
• 2 tbsp lemon juice: This bright ingredient prevents the avocado from browning and cuts through all that healthy fat with acidity
• 60 ml (1/4 cup) milk: I have used everything from whole milk to unsweetened almond milk and both work perfectly well here
• 1/2 tsp salt and 1/4 tsp black pepper: These are your baseline seasonings but always taste before serving because some Parmesans are saltier than others

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil while you prep your ingredients, then cook the macaroni until it is perfectly al dente because it will continue soaking up sauce later

Blend up that magic green sauce:

Combine the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper in your food processor and blitz until everything is completely smooth and silky

Bring it all together:

Pour that gorgeous green sauce over your drained pasta and toss gently, adding a splash of the reserved pasta water if it needs help coating every single piece

Season and serve it up:

Taste a bite of the pasta and adjust the salt or pepper if needed, then dish it out immediately while the sauce is still vibrant and creamy

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This recipe has become my secret weapon for potlucks because people cannot stop talking about the color and then they cannot stop eating it. My nephew actually asked if we could have green mac and cheese for every single holiday dinner after trying it last Thanksgiving.

Making It Your Own

Sometimes I throw in a handful of cherry tomatoes right at the end because their burst of acidity cuts through the richness beautifully. Other times I toast some pine nuts and sprinkle them on top for a nice crunch that contrasts with the silky sauce.

Perfect Pairings

A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the basil and creaminess without overpowering the delicate flavors. For a complete meal, I like serving this with a simple arugula salad dressed with lemon vinaigrette.

Make Ahead Strategy

You can prep all the sauce ingredients in the food processor bowl but do not blend them until just before serving to keep that vibrant green color. Cook the pasta ahead of time too and toss it with a little olive oil to prevent sticking.

• Store cut avocados with an extra squeeze of lemon juice to prevent browning if prepping in advance
• The sauce can actually be made several hours ahead if you press plastic wrap directly onto the surface
• Bring everything to room temperature before tossing for the best texture and coating

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There is something genuinely joyful about eating a bowl of neon green pasta that tastes like a warm hug from someone who really knows their way around a kitchen. It might look playful but the flavors are absolutely grown up.

Recipe FAQs

→ Can I make this vegan?

Yes, substitute Parmesan with nutritional yeast and use unsweetened plant-based milk. The creamy texture and rich flavor remain excellent.

→ Will the avocado sauce turn brown?

The lemon juice helps preserve the green color. Best enjoyed fresh, though leftovers can be stored with plastic wrap pressed directly on the surface.

→ What pasta shapes work best?

Short pasta like macaroni, penne, or fusilli catches the creamy sauce beautifully. The nooks and crannies help hold the luscious coating.

→ Can I add protein?

Grilled chicken, shrimp, or white beans make excellent additions. The creamy sauce complements both light and hearty proteins.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. The sauce may darken slightly but remains delicious. Reheat gently with a splash of milk.