Creamy Avocado Pesto

If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want my avocado pesto to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.


  • 1 Cup Cherry Tomatoes
  • 2 Avocados
  • ½ Lime, juiced
  • 2 cloves Garlic
  • 4 servings pasta, linguini or spaghetti
  • 1/8 Cup Olive Oil
  • ¼ Cup Pine Nuts, chopped
  • Cilantro, chopped (for garnish)

Printable View

Yield: 4 servings

Total Time
15 minutes

Prep time
5 minutes
Cook time
10 minutes

Main Ingredients:

Avocado, Pasta

Recipe Type:

Main Course



1. Cook pasta according to directions.

2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer.

3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat.

Pan Seared Tomatoes

4. Add the garlic to the food processor and mince it.

Avocado Pesto

5. Pit the avocados. (See my video on pitting avocados)

6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky.

7. Toss the cooked pasta with the avocado sauce and the tomatoes.

Avocado Pasta

8. Chop the pine nuts and the cilantro separately to be used as garnish.

Chopped Pine Nuts

9. Garnish and enjoy!

Creamy Avocado Pesto Recipe Done

Creamy Avocado Pesto Recipe Full

This post originally appeared on KQED’s Bay Area Bites.

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

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