Creamy Avocado Pesto Mac

The first time I made avocado pesto, my roommate walked into the kitchen and asked why I was making green sauce for St. Patricks Day in September. She laughed when I explained it was actually dinner, not a holiday experiment. That bowl of bright green pasta became our go-to comfort food all through college, especially during exam weeks when we needed something creamy and satisfying but didnt want the heavy feeling of traditional mac and cheese.

I once served this at a dinner party without telling anyone what made the sauce so green. My friend Sarah, who claims to hate avocados, went back for thirds. When I finally revealed the secret ingredient, she stared at her empty bowl in disbelief. Now she asks for this recipe every time she comes over, and Ive even caught her making it for her own family.

Ingredients

• 350 g (12 oz) macaroni or short pasta: Choose a shape with plenty of nooks and crannies to hold onto that creamy sauce
• 1 tsp salt for pasta water: This is your only chance to season the pasta itself, so dont skip it
• 2 ripe avocados, peeled and pitted: They should yield slightly to gentle pressure but not feel mushy
• 40 g (1 cup) fresh basil leaves: Pack them loosely into the measuring cup for the best measurement
• 2 cloves garlic: Use fresh garlic, not jarred, for the brightest flavor
• 60 ml (1/4 cup) extra virgin olive oil: This helps create that silky restaurant-style texture
• 30 g (1/4 cup) grated Parmesan cheese: Add it to the blender rather than sprinkling on top for deeper flavor integration
• 2 tbsp lemon juice: Fresh squeezed makes a noticeable difference in brightness
• 60 ml (1/4 cup) milk: Any milk works, even unsweetened almond or oat milk
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to your taste

Instructions

Get your pasta going first:

Bring a large pot of salted water to a rolling boil and cook your macaroni until its perfectly al dente. Before draining, scoop out about half a cup of the starchy cooking water and set it aside.

Make the magic green sauce:

Toss those avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor. Blend until everything is completely smooth and silky, stopping to scrape down the sides once or twice.

Bring it all together:

Pour the drained pasta back into its warm pot and add that gorgeous green sauce. Toss everything gently, adding a splash of your reserved pasta water if the sauce needs help coating every single piece.

Taste and adjust:

Give it a try and add more salt or pepper if you think it needs it. Serve right away while its still creamy and warm, with extra Parmesan and fresh basil scattered on top.

Save

This recipe became a lifeline during my first year working full-time. Id come home exhausted, blend up the sauce while the pasta cooked, and sit on the couch eating straight from the pot. There was something so comforting about a meal that felt indulgent but was actually full of good things. My roommate and I would sometimes double the recipe just so we wouldnt have to cook for two days straight.

Making It Your Own

My favorite addition is a handful of cherry tomatoes, halved and tossed in at the very end so they stay juicy and bright. Sometimes I add a sprinkle of red pepper flakes if I want a little warmth. The sauce is incredibly forgiving and happy to accommodate whatever you have in the refrigerator.

Timing Is Everything

I learned the hard way that you should not make the sauce ahead of time. The texture changes and the color dulls, even in the refrigerator. The sweet spot is blending while the pasta water comes to a boil, then tossing everything together immediately. Your patience will be rewarded with the most vibrant, creamy results possible.

Serving Suggestions

This pasta holds up beautifully next to a simple green salad with vinaigrette. The acidity cuts through the richness perfectly. I also love serving it with roasted vegetables or even as a side to grilled chicken or fish.

• A glass of crisp white wine like Pinot Grigio pairs wonderfully
• Keep some extra lemon wedges on hand for guests who love extra brightness
• Crusty bread is essential for sopping up any sauce left in the bowl

Save

Sometimes the simplest meals are the ones that stay with us longest. This green mac and cheese has fed me through late nights, celebrations, and quiet Tuesdays when cooking felt like too much effort. I hope it finds its way into your regular rotation too.

Q&A About the Recipe

→ Can I make the sauce ahead of time?

The avocado pesto sauce is best made fresh, as avocados oxidize and may darken over time. If preparing ahead, press plastic wrap directly onto the surface and store for up to 2 hours. For best results and vibrant color, prepare just before tossing with hot pasta.

→ What pasta shapes work best?

Short pasta shapes like macaroni, fusilli, penne, or cavatappi are ideal for catching the creamy sauce. The nooks and crannies help hold the thick avocado pesto coating. Choose high-quality durum wheat pasta for the best texture, or gluten-free alternatives if needed.

→ How do I prevent the sauce from being too thick?

If your sauce feels too thick, gradually add reserved pasta water, one tablespoon at a time, while tossing with the hot pasta. The starchy water helps emulsify the sauce, creating a silky consistency that coats each piece evenly. Warm pasta also helps loosen the sauce naturally.

→ Can I freeze leftovers?

Freezing is not recommended as avocado changes texture when frozen and thawed, becoming watery and grainy. Leftovers keep well in the refrigerator for 1-2 days. Store in an airtight container and reheat gently with a splash of water or milk to restore creaminess.

→ What can I add for extra protein?

Stir in grilled chicken, shrimp, or white beans for added protein. Crispy pancetta or bacon also complement the creamy avocado flavors. For a plant-based protein boost, consider adding hemp seeds, pumpkin seeds, or cooked chickpeas during the final toss.