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    Home » Recipes » Vegetarian/Vegan Meals

    Avocado Basil Pesto Pasta Sauce (Low Fat)

    April 21, 2020 By Monika Last Updated August 12, 2021 17 Comments

    Jump to Recipe

    This creamy avocado pesto sauce is a delicious, easy to make, all-season accompaniment to pasta.  It requires few ingredients and is ready in minutes.

    Side view of avocado pesto in jar with spoon, avocado, basil and pine nuts in background.

    I find that when it comes to family meals simplicity is key.  An ideal weeknight family dinner should be quick and easy, as well as delicious and healthy.  With this simple vegetarian avocado pesto sauce recipe this can be easily achieved.  You can have a fantastic meal made from scratch without spending hours in the kitchen!

    The only ingredient that requires cooking in this recipe is the pasta!  And while your pasta is bubbling away you can prepare the sauce.  So that by the time the pasta comes out of the pot you can toss it straight into the sauce.

    Top down view of avocado pesto pasta in skillet with 2 spoons, pesto and grated cheese in background.

    Why this recipe works

    The avocado effectively replaces the oil in this recipe, making this pesto sauce creamy but still light. And lower in calories than classic pesto.  This also means that you can add a generous amount of the sauce into your pasta!

    This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle), which I chose for this recipe.  So use your favourite!

    You can make this pesto sauce as thick or runny as you like by adjusting the amount of water in the recipe.

    This sauce has all the classic basil pesto flavours you love. 

    Avocado pesto ingredients

    The suggested proportions in this recipe are flexible and you can adjust them to your liking.  For example, you could use a little more cheese for a stronger, more savoury flavour, or more basil if you like.

    I used a very small amount of lemon juice in this recipe (mainly to ensure the sauce doesn't change colour) but you could add a little more if you prefer more sourness in your pesto.

    Use Parmigiano-Reggiano, Grana Padano, Pecorino Romano or another similar strong cheese. 

    Avocado pesto sauce ingredients in individual dishes.

    Step-by-step recipe instructions

    1.Start by boiling the pasta in salted water.

    In a small pan dry toast the pine nuts until golden brown stirring frequently. Remove from the pan right away (if you don't they'll become too brown) and set aside to cool for a couple of minutes.

    Pine nuts in small pan on rack.

    2. Place the avocado flesh, oil, lemon juice and some of the water in a blender and puree.

    Avocado flesh and water in blender.

    3. Add the basil, garlic, cheese and pine nuts into the blender.

    Avocado pesto ingredients in blender.

    4. Whiz until well combined but not completely smooth.  Top up with more water if needed (you can use pasta water), adjust the seasoning and serve.

    Creamy avocado pesto in blender.

    Expert tips and FAQs

    • Start making the pesto when your pasta is boiling.  Save some of the pasta water to add into your pesto if needed.
    • Dry toast the pine nuts in a pan for more flavour before adding into the sauce.  You could also use sunflower seeds.
    • Serving suggestions: This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle).  So use your favourite! I used about 300 g (3 cups) of raw pasta, enough for 4 people. Serve your avocado pesto pasta with roasted cherry tomatoes for added colour and flavour.
    • Best served immediately.  Store leftovers in an air tight container for up to a few hours only (the sauce will eventually become darker).
    • Not suitable for freezing.
    Top down view of avocado pesto in open jar with spoon and avocado in background.

    How else can you use avocado pesto sauce

    This versatile sauce can also be served as a dip (if you add less water) with fresh crusty homemade sun dried tomato bread or raw vegetables.  Add it into roasted pepper oregano pasta, serve with cornflake chicken nuggets, chicken meatballs or chicken tenders.

    You might also like

    • Pesto Zoodles Salad Recipe
    • Roasted Asparagus Pesto Pasta
    • Easy Pesto Chicken Pasta Bake Recipe
    • Easy Sundried Tomato Pesto Recipe

    Check out also this collection of healthy vegetarian pasta meals.

    Side view of pasta with pesto in skillet, with pesto in jar in background.

    Keep in touch!

    If you make this avocado pesto I'd love to know how it turned out for you. What pasta shapes did you serve it with? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of avocado pesto in jar with spoon, avocado, basil and pine nuts in background.

    Avocado Basil Pesto Pasta Sauce (Low Fat)

    This healthy avocado pesto sauce is a delicious all-season accompaniment to pasta.  It requires few ingredients and is ready in minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 13 minutes minutes
    Servings: 4 servings
    Calories: 130kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor

    Ingredients

    • 4.23 ounces (120 g) avocado flesh approx. 1 medium avocado
    • 0.71 ounces (20 g) fresh basil leaves 2 handfuls, finely chopped
    • 3 tablespoons (15 g) Parmigiano-Romano cheese or similar, finely grated, ensure it's vegetarian
    • 1 garlic clove finely chopped
    • 2 tablespoons pine nuts
    • 1 tablespoon olive oil
    • 6 tablespoons water add gradually, see Instructions
    • 1 teaspoon lemon juice
    • Sea salt and pepper to taste
    • 10.58 ounces (300 g) raw pasta enough for 4

    Instructions

    • Start by boiling the pasta (approx. 300 g, enough for 4) in salted water (al dente, according to packet instructions).
      In a small pan dry toast the pine nuts until golden brown stirring frequently. Remove from the pan right away (if you don't they'll become too brown) and set aside to cool for a couple of minutes.
    • Place the avocado flesh, oil, lemon juice and some of the water in the blender and puree.
    • Add the basil, garlic, cheese and pine nuts into the blender. Whiz until well combined but not completely smooth.  Top up with more water if needed (you can use pasta water), adjust the seasoning and serve.

    Notes

    • Start making the pesto when your pasta is boiling.  Save some of the pasta water to add into your pesto if needed.
    • Dry toast the pine nuts in a pan for more flavour before adding into the sauce.  You could also use sunflower seeds.
    • Serving suggestions: This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle).  So use your favourite! I used about 300 g (3 cups) or raw pasta, enough for 4. Serve your avocado pesto pasta with roasted cherry tomatoes for added colour and flavour.
    • Best served immediately.  Store leftovers in an air tight container for up to a few hours only (the sauce will eventually become darker).
    • Not suitable for freezing.
    • Cook time refers to boiling the pasta.
    • Nutrition facts apply to the pesto sauce only (without the pasta).

    Nutrition

    Serving: 1serving | Calories: 130kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 64mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. kingsvegetarianfood says

      July 29, 2017 at 10:25 am

      This dish looks great an a healthy simple twist on a traditional concept. Trying this weekend thank you

      Reply
      • Monika says

        July 29, 2017 at 11:55 am

        Thank you! Hope you like it:)

        Reply
    2. Jac -Tinned Tomatoes (@tinnedtoms) says

      August 24, 2016 at 8:37 am

      Delicious dish. My mouth waters every time I look at it. Thanks for entering it into Meat Free Mondays. I featured your recipe and stumbled, pinned, yummed & tweeted.

      Could you possibly link to the challenge in your post next time please?

      Reply
      • [email protected] says

        August 24, 2016 at 8:40 am

        Thank you so much, really sorry I forgot to include the link, I've done it now

        Reply
    3. kalamitykelli says

      August 19, 2016 at 4:54 pm

      Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG! P.S. - this is my most favorite dish of all time and yours looks delish!!

      Reply
      • [email protected] says

        August 19, 2016 at 5:22 pm

        Thanks! I have followed you too:)

        Reply
    4. Anca says

      August 19, 2016 at 12:20 pm

      It looks fresh and delicious. I will add a bay leaf in the water next time I'm boiling pasta, it's a great idea.

      Reply
      • [email protected] says

        August 19, 2016 at 12:37 pm

        Thanks! I also boil potatoes with a bay leaf:)

        Reply
    5. Angela / Only Crumbs Remain says

      August 18, 2016 at 7:30 pm

      I love the look of this Monika, it's so vibrant and easy to rustle up too. I like the idea to cook the pasta with a bay leaf - something I'll definitely have to try.
      Angela x

      Reply
      • [email protected] says

        August 18, 2016 at 8:09 pm

        Thank you, Angela! I often boil potatoes with a bay leaf too, they taste nice:)

        Reply
    6. Eb Gargano says

      August 17, 2016 at 10:31 am

      Oooh Monika, you know this is my kind of recipe! Quick, healthy..and I am sure delicious! What's not to like? I love the addition of roasted tomatoes too - I can imagine that would be such a great contrast to the flavours of the pesto. Pinning this one on my must make board!! Thanks for linking up to #CookBlogShare 🙂 Eb x

      Reply
      • [email protected] says

        August 17, 2016 at 10:35 am

        Thanks Eb! I am glad there are other people who love green herby foods as much as me:)

        Reply
    7. jennypaulin says

      August 17, 2016 at 6:34 am

      ooooh this sounds interesting and what a great colour the sauce gives the pasta. i must give this a try, thank you x

      Reply
      • [email protected] says

        August 17, 2016 at 7:02 am

        Thank you! I also think colour is important in food, makes it look more appealing:)

        Reply
    8. [email protected] says

      August 15, 2016 at 7:05 pm

      Thanks! Glad you liked it:)

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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