avocado pesto pasta

Ohhh, y'all. It happened again. I was innocently browsing Facebook when I saw a food page post a question: "What's one of your pet peeves in the kitchen?" And inevitably, there was that group of people that went, "Oh, I hate that food bloggers post like 3 paragraphs about their personal life and a million pictures! I just want the recipe!" It seems to me that more and more people are forgetting that sharing {and oversharing} and posting lots of pictures is literally our job. Like, if you just want the recipe, all you have to do is scroll to the bottom. The recipe will be there regardless of if you read our blurbs or not.

It's frustrating that people say that's one of their pet peeves when we're seriously just doing what we're supposed to. Go find a recipe on the Food Network website or something if you want food that's impersonal. I promise Giada won't bore you with what her daughter thought of the dish. And sometimes those recipes don't even have a single picture. I'll admit that sometimes, I skip the blurb and go straight for the recipe too, but seriously people... please appreciate all the time and work and effort that goes into these recipes. Most of the time, we don't get paid for them. And if we DO happen to get paid, that's usually for just a small percentage of all the work that goes on our blog. I'm not expecting people to suddenly become experts in all things food blogging, but I'm just asking for basic human respect. Nobody's making me create this recipe and sharing it with you. Nobody's making me take close to 100 pictures of each recipe and making me edit them all for you to say, petulantly "But there's too many pictures!!!!" Like... excuse me? Rude.

But I digress. I'm stepping off the soapbox {for now}. Now, onto food!!!! What you're all here for! Unless you're one of those "I hate food bloggers so I'll skip their blurb but still use their recipe" people, then you're not even reading this right now anyway 😉 Avocado pesto pasta! I love the idea of alternative pesto, and while I've posted almond basil pesto and creamy pesto and beet pesto on here before, it's been awhile so I figured it was time for something new. I adore all things avocado, so it was an obvious choice! Since this veg is already creamy and full of healthy fats, this particular pesto has the benefit of not needing a lot of added oil. It's so fast to make and it has the bonus of being vegan! So if you're craving some pesto, get on it. This version will become your new favorite!

Print Recipe

avocado pesto pasta

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Vegetarian

Servings: 3 cups

Author: Valentina | The Baking Fairy

Ingredients

• 2 ripe avocados
• 1 cup fresh spinach leaves
• juice of 1 lemon
• 3 cloves garlic
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon crushed chili flakes
• pasta to serve

Instructions

• In a food processor, combine the garlic, avocado, lemon juice, spinach, and spices.
• Pulse until a thick cream forms, then drizzle in the olive oil, and blend until smooth and creamy.
• Cook pasta according to package directions, and save some of the pasta water when done.
• Mix in the pesto, adding the reserved pasta water if the mixture is too thick. Serve immediately!