Spinach and Avocado Pesto


It’s hot in Denver in the summer.  For the most part, we survive on salads and smoothies and anything that doesn’t require turning the oven on.  The other day, I was craving pasta but didn’t want to make a heavy pasta dish.  I wanted something light and fresh so I came up with this Spinach and Avocado Pesto.




After using my food processor for the pesto, I tossed the pesto with some linguine and had a easy, flavorful dinner.  It was so easy that I’m not quite sure I can call it cooking.  Boiling water for noodles is cooking, right? The avocado in the pesto makes it super creamy and tricks your brain into thinking that there is cheese in it. Topped with a little grated parmesan and some pine nuts for a little crunch and you have the perfect summer dinner!




I love that there is only fruits and vegetables in this pesto.  I loved it even more when my three year old daughter happily ate a full bowl.  Anytime that I can get her to eat spinach, I’m one happy mama.





Spinach and Avocado Pesto


  • 1 pound linguine noodles
  • 2 large ripe avocados, halved, peeled and seeded
  • 2 garlic cloves, peeled
  • 3 packed cups fresh baby spinach
  • 1 cup fresh basil
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup grated parmesan (for topping)
  • 1/2 cup pine nuts (for topping)


  • Bring a large pot of salted water to a boil.
  • Add linguine noodles to the boiling water and cook according to the package instructions.
  • Drain noodles and reserve a cup of the pasta water.
  • Place noodles into medium sized serving bowl.
  • In a food processor, combine avocado, garlic cloves, spinach, basil, lemon and lime juice, salt and pepper.
  • Blend until smooth.
  • Spoon pesto mixture onto the linguine noodles and toss together until noodles are coated.
  • If needed, use pasta water to thin sauce to desired consistency.
  • Top with grated parmesan cheese and pine nuts.
  • Serve immediately.

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