This Parsley and Avocado Pesto Pasta is an all-season, healthy, delicious vegetarian family dinner idea. It requires few ingredients and only about 15 minutes of your time.
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 Parsley and Avocado Pesto Pasta this can be easily achieved. You’ll have a fantastic meal made from scratch without spending hours in the kitchen!
Easy family meal
The only ingredient that requires cooking in this parsley pesto recipe is the pasta! And while the spaghetti 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.
The pesto is actually ready in less time that’s needed to cook the pasta (al dente too!). All the ingredients are basically whizzed up together into a semi smooth, rich, fabulously nutritious sauce. This will take you only a few minutes to do. And that’s really all there is to it!
Garnish with roasted tomatoes if you like to add colour and sweet/sour notes to this simple dish.
What oil to use to make the parsley pesto with avocado
I am a huge fan of olive oil but in some recipes I find vegetable oil works better. Olive oil can be a little overpowering so I tend to use it sparingly in its raw form. This recipe requires quite a bit of oil and I chose rapeseed for its subtle sweet nutty notes. Having said that a very mild variety of olive oil might work well too. This depends on personal preference. You might also like to use a combination of vegetable and olive oils.
Storing parsley avocado pesto
You can store any leftover sauce in an airtight container the fridge for a couple of days. The sauce might lose its bright green colour after that.
How else can you use parsley pesto with avocado
This versatile sauce can also be served as a dip alongside fresh crusty bread or raw vegetables. You can also drizzle it over pizzas and add to other dishes, especially tomato based. Try for example serving it alongside this easy Mediterranean butternut squash casserole. It also goes really well with chicken dishes, such as chicken meatballs, chicken tenders or chicken wrap recipes.
You could also drizzle this avocado pesto sauce over roasted vegetables. It is delicious with this roasted pepper oregano pasta.
More pesto recipe ideas
Zoodle Egg Nests with Parsley Pesto
Asparagus Tomato Pasta with Oregano Hazelnut Pesto
Easy Pesto Chicken Pasta Bake Recipe
Easy Sundried Tomato Pesto Recipe
See also 10+ Best Healthy Vegetarian Pasta Recipes
Parsley and Avocado Pesto Pasta
Ingredients
- Spaghetti cooked al dente in salted water with 1 bay leaf (for 4 people)
- 40 g parsley finely chopped
- 2/3 cup good vegetable oil or mild tasting olive
- 2 garlic cloves finely chopped
- Flesh of 1 and 1/2 avocadoes
- 1 cup finely grated parmesan cheese or other hard Italian cheese
- Sea salt and plenty of pepper to taste
- Roasted tomatoes for garnish optional
Instructions
- Combine the oil, garlic and parsley and process in a blender for 2 minutes. Add the cheese and avocado and puree for another minute or so. Season well and spoon a desired amount onto individual portions of the pasta. Garnish with roasted tomatoes if you like.
- Store any leftover pesto in an air tight container in the fridge for up to 2 days.
Notes
Pin Parsley and Avocado Pesto Pasta
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RECIPE LINK PARTIES
I am bringing my Avocado Pesto Spaghetti with Parsley to #SaucySaturdays. The hosts are: La Petit Chef, Mid-Life Croissant, Take Two Tapas, and The Flavor Bender. Also sharing with Pasta Please hosted by thinlyspread.co.uk. I’ve also shared it with Meat Free Mondays hosted by tinnedtomatoes.com.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively 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, healthy and delicious, perfect for everyday cooking. 
This dish looks great an a healthy simple twist on a traditional concept. Trying this weekend thank you
Thank you! Hope you like it:)
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?
Thank you so much, really sorry I forgot to include the link, I’ve done it now
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!!
Thanks! I have followed you too:)
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.
Thanks! I also boil potatoes with a bay leaf:)
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
Thank you, Angela! I often boil potatoes with a bay leaf too, they taste nice:)
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
Thanks Eb! I am glad there are other people who love green herby foods as much as me:)
ooooh this sounds interesting and what a great colour the sauce gives the pasta. i must give this a try, thank you x
Thank you! I also think colour is important in food, makes it look more appealing:)
i’ve just tried this beetroot soup and its really amazing – ideal for a heatwave
Thanks! Glad you liked it:)