Creamy Avocado Pesto Mac

Last Tuesday, my kitchen smelled like basil and possibility. I had three ripe avocados staring me down from the counter, and my teenage daughter was asking for mac and cheese for the third night in a row. Something clicked—why not turn that creamy green fruit into the sauce itself?

My daughter literally stopped mid bite, looked at me with wide eyes, and asked why this mac and cheese was green. After one skeptical taste, she went back for seconds and now requests it by name. That silent victory moment when a kid discovers vegetables can actually be delicious.

Ingredients

• 350 g (12 oz) macaroni or short pasta: The shape matters here—short pasta catches sauce better than long noodles
• 1 tsp salt for pasta water: This is your only chance to season the pasta itself
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy
• 40 g (1 cup) fresh basil leaves: Fresh makes all the difference—dried basil will not work here
• 2 cloves garlic: Use fresh garlic, not jarred minced garlic for the best flavor
• 60 ml (1/4 cup) extra virgin olive oil: This helps create that luxurious silky texture
• 30 g (1/4 cup) grated Parmesan cheese: Adds umami depth without overpowering the avocado
• 2 tbsp lemon juice: Essential not just for flavor but to keep the sauce bright green
• 60 ml (1/4 cup) milk: Any milk works, even unsweetened plant milk
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust these to taste at the end

Instructions

Get your pasta going first:

Bring a large pot of salted water to boil and cook macaroni until al dente, then reserve 1/2 cup pasta water before draining

Make the magic sauce:

While pasta cooks, blend avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper until completely smooth

Bring them together:

Return drained pasta to the pot, pour in that gorgeous green sauce, and toss gently while adding splashes of pasta water until coated perfectly

Serve it up:

Taste first, adjust seasoning if needed, then plate immediately with extra Parmesan, fresh basil, and cracked black pepper on top

Save

Last month, I made this for a dinner party where half the guests claimed to hate avocados. They cleaned the bowl. Sometimes the most unexpected combinations become the ones people talk about weeks later.

Making It Your Own

My friend Sarah adds roasted cherry tomatoes that burst in your mouth, and I have tried stirring in sautéed spinach for extra nutrition. The sauce base is so versatile that you can build on it however you like.

Storage Solutions

While best fresh, leftovers keep in the refrigerator for up to two days. Store in an airtight container and press plastic wrap directly onto the surface to minimize oxidation. The color may darken but the taste remains just as good.

Serving Suggestions

This makes a satisfying main dish on its own, but I love serving it alongside a crisp green salad with vinaigrette to cut through the richness. For protein, grilled chicken or roasted shrimp work beautifully.

• Try adding crushed red pepper flakes if you want some heat
• A sprinkle of nutritional yeast works as a vegan Parmesan alternative
• Toast some pine nuts or walnuts for extra crunch on top

Save

There is something deeply satisfying about turning a simple ingredient into something that makes people pause and smile. Enjoy every creamy, vibrant bite.

Recipe Questions & Answers

→ Can I make the avocado pesto sauce ahead of time?

The sauce is best made fresh just before serving, as avocado tends to oxidize and darken over time. If you need to prep ahead, blend all ingredients except the avocado and store separately. Add the avocado right before tossing with hot pasta for the brightest color and freshest flavor.

→ What pasta shapes work best with this sauce?

Short pasta shapes like macaroni, penne, fusilli, or cavatappi capture the creamy sauce perfectly in their crevices. The pesto coating adheres beautifully to these textured surfaces, ensuring every bite delivers that luscious avocado-basil flavor.

→ How do I prevent the avocado sauce from turning brown?

The lemon juice in the sauce helps slow oxidation, but serving immediately after preparation is key. Tossing the sauce with hot pasta right away and storing leftovers in an airtight container with plastic wrap pressed directly against the surface helps maintain that vibrant green hue.

→ Can I make this dairy-free or vegan?

Absolutely. Substitute grated Parmesan with nutritional yeast for that savory umami kick, and use unsweetened plant-based milk like almond or oat milk. The creamy avocado base provides plenty of richness, so you won't miss the dairy in this satisfying plant-based version.

→ What proteins or vegetables can I add?

Grilled chicken, pan-seared shrimp, or crispy chickpeas make excellent protein additions. For extra vegetables, try roasted cherry tomatoes, sautéed spinach, or steamed broccoli florets. These additions complement the bright, fresh flavors while turning this into a more substantial meal.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The sauce may darken slightly but remains delicious. Reheat gently in a saucepan with a splash of milk or water to loosen the sauce, stirring frequently to prevent sticking. The microwave works too, though the stovetop preserves texture better.