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Arugula Avocado Pesto Pasta

Arugula Avocado Pesto Pasta

This recipe takes about 20 minutes to make, serves 2-4 people, and is filled with healthy fats and fiber! (vegan, dairy-free, gluten-free option)


  • 1 small ripe avocado

  • 3 tbsp freshly squeezed lemon juice

  • 2 cloves garlic

  • 3 tbsp walnuts (sub: pine nuts, sunflower seeds)

  • 1/2 cup fresh basil leaves, packed

  • 2 cups baby arugula leaves, divided

  • Salt and freshly cracked black pepper, to taste (secret weapon option: add nutritional yeast to taste)

  • Water

  • 8 oz whole wheat pasta, brown rice pasta (with the bran) or chickpea pasta, any shape (I used penne)


  • In a food processor or blender, combine avocado, lemon juice, garlic, walnuts, basil, 1 cup of the arugula, salt and pepper (& nutritional yeast). Blend until smooth, adding water as needed to reach your desired consistency.

  • Meanwhile, prepare pasta according to package directions. Drain.

  • Stir 3/4 cup pesto (more or less to taste) into hot pasta. Stir in remaining 1 cup arugula.

  • Serve pasta hot, or refrigerate, covered, until ready to serve cold.


  • Top with Parmesan cheese (not vegan), or toasted walnuts, if desired.

  • To add more protein, add cooked protein of choice, such as chicken, fish, shrimp, tofu or beans.

  • This pesto recipe is good with all sorts of things like pizza, toast, and sandwiches.

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