Linguine with Avocado Pesto

A riff on traditional pesto that swaps most of the olive oil for a ripe avocado. The fruit’s creamy flesh creates that same silky green sauce pesto lovers crave, with a fraction of the fat and a richer, butterier texture.

The herb blend is classic but the ratio skews basil-heavy. Four parts basil to one part parsley gives the sauce its unmistakable Italian aroma, while the parsley adds freshness and color that keeps the green vivid instead of turning army-green as avocado oxidizes.

Chicken broth (or water) instead of more oil loosens the sauce without loading it down. A full cup of liquid thins the purée into a sauce that coats every strand of linguine instead of clumping at the bottom of the bowl.

Lemon juice does double duty. It brightens the flavor and its acidity prevents the avocado from oxidizing brown during the meal. Don’t skip it; unacidulated avocado pesto turns gray within 30 minutes.

Toasted pine nuts over the top are what finish the dish. They add the buttery crunch and that quintessential pesto note. Skipping them makes the pasta feel incomplete.

Chef Tips

• Use perfectly ripe avocado. Firm ones won’t blend smooth, and overripe ones taste stringy and discolored.
• Toss pasta with the sauce while both are still warm. The residual heat blooms the garlic and lifts the herbs.
• Serve immediately. Avocado pesto doesn’t hold well even with lemon; make it to order.

Variations

• Swap basil for cilantro and add lime juice for a Mexican-inflected version.
• Add grilled chicken or seared shrimp on top for a heartier main dish.
• Stir in halved cherry tomatoes for pops of acidity and color.