Vegan Avocado Pesto Pasta


Calories: 306 Proteins: 9 Carbs: 40 Fibers: 4 Fats: 12 Serves: 4



8 ounces dry pasta of choice

1 large ripe avocado skin and seed removed

2 Tbsp BBF avocado oil

1 and ½ cups basil loosely packed

1 cup frozen spinach thawed; or use 2 cups fresh spinach

3 cloves garlic roughly chopped

¼ cup raw unsalted cashews

2-3 Tbsp lemon juice from

½ tsp salt adjust to taste

¼ tsp black pepper

cherry tomatoes for serving


Cook pasta according to package instructions.
Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Scrape down the sides of the blender/food processor as needed.
Taste for salt and pepper. Toss pesto and pasta together. Drizzle with avocado oil and serve with sliced cherry tomatoes. Enjoy hot or cold.
Consistency: If the pesto is too thick you can add additional avocado oil or 2 tablespoons at a time of water from the cooked pasta.
Leftovers are best enjoyed within 2-3 days. Keep refrigerated in a closed container.
Freezing instructions: You can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use it.