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  • Writer's pictureCheryl Ferguson

Presto Avocado Pesto

Confession: I don’t like avocados. I know – a shocking statement from a vegan! But, I decided to give them another try with this easy pesto pasta dish from Sam Turnbull’s “Fast Easy Cheap Vegan.” This is one of the simplest and fastest dishes I have ever cooked, and I have gained a new appreciation for the lovely avocado. Even if avocado is not "your bag"...give this a try!


14 oz pasta (spaghetti, linguini, etc.)

2 avocados, peeled and pitted

1 large handful of basil leaves (about 2 cups)

2 cloves garlic

1 lemon (zest and juice)

1 tsp salt

½ tsp pepper


Boil the pasta according to instructions on the package and drain.

Wash and dry the basil leaves. ***This is an important step!

Prep the avocados, basil, garlic and lemon.

In a blender or food processor, combine and blend the avocados, basil, garlic, lemon juice, salt and pepper.

**In order to make this smooth, I had to add quite a bit more lemon juice, and even tossed in a small amount of olive oil to achieve the right consistency.

Toss the drained pasta with the basil pesto and sprinkle with the lemon zest.

This was one of the most easy and quick recipes I have ever made! Next time I would definitely enhanced it with some shredded vegan parmesan to add more depth of flavor. This was a recipe that got better the longer you ate it, so perhaps plan for leftovers for lunch the next day!

Vegan rating: ⭐⭐⭐– as a person getting used to the idea of avocado, I think this is a fair score. An avocado-lover may call this a 5-star recipe!

Carnivore rating: ⭐⭐⭐⭐ “This definitely gets better the longer you eat it!”

Kid rating: ⭐⭐⭐ “Not my favorite, but if it was all there was for supper I wouldn’t be mad.” 😊

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