Creamy Avocado Pesto Mac

The first time I made this verde mac and cheese happened on a rainy Tuesday when I was craving comfort food but needed to use up three avocados sitting on my counter. My roommate walked in mid-blend, looked skeptical at the green sauce, then proceeded to eat three bowlfuls without saying another word. Sometimes the weirdest experiments become the ones everyone requests most.

I served this at a small dinner party last spring alongside roasted asparagus, and watched my normally picky-eater friend actually go for seconds before anyone else had finished firsts. The basil hits your nose before you even sit down, like walking into a garden right after rain.

Ingredients

• 350 g (12 oz) macaroni or short pasta of choice: Those little curves catch sauce in every crevice, though shells or fusilli work beautifully too
• 1 tsp salt for pasta water: Salting the water generously is your only chance to season the pasta itself from the inside out
• 2 ripe avocados, peeled and pitted: They should yield slightly to gentle pressure, like a perfectly ripe peach
• 40 g (1 cup, loosely packed) fresh basil leaves: The fresher the better, since this herb carries the whole aromatic weight
• 2 cloves garlic: Use fresh cloves, not jarred, for that sharp bright punch that balances the creaminess
• 60 ml (1/4 cup) extra virgin olive oil: A really nice olive oil makes a noticeable difference in the final flavor
• 30 g (1/4 cup) grated Parmesan cheese: Adds that savory umami depth without overwhelming the delicate avocado
• 2 tbsp lemon juice: About half a lemon, and absolutely essential for preventing avocado browning while adding brightness
• 60 ml (1/4 cup) milk: Dairy milk makes it silkier, but unsweetened almond or oat milk work perfectly
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to taste, since Parmesan already brings saltiness

Instructions

Get the pasta going:

Bring a large pot of salted water to a boil, add your macaroni, and cook until just tender with a tiny bite in the center. Before draining, scoop out 1/2 cup of that starchy pasta water, then drain the rest.

Blend up the magic:

Toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor or blender. Run it until completely smooth and creamy, adding another splash of milk if it needs help coming together.

Bring it all together:

Pour the drained pasta back into its warm pot and add that gorgeous green sauce. Toss gently but thoroughly, adding the reserved pasta water a little at a time until the sauce coats each piece in a silky layer.

Serve it up:

Taste and adjust salt or pepper if needed, then plate immediately while the sauce is still vibrant. Top with extra Parmesan, fresh basil leaves, or cracked black pepper if you are feeling fancy.

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My neighbor texted me the next day asking for the recipe, which might be the highest compliment a home cook can receive. There is something satisfying about turning a few simple ingredients into something that feels so special.

Making It Your Own

Once you have the basic sauce down, the variations are endless. I have added roasted cherry tomatoes for sweetness, folded in sautéed spinach for extra nutrition, or stirred in crispy bacon bits for a salty contrast that plays nicely against the creaminess.

Dietary Swaps

For a completely plant-based version, nutritional yeast replaces the Parmesan beautifully and brings its own cheesy flavor profile. Gluten-free pasta works without any changes to the method, though I find brown rice shapes hold the sauce particularly well.

Serving Ideas

This dish stands alone perfectly as a main course, but a crisp green salad with a bright vinaigrette cuts through the richness nicely. Roasted vegetables on the side add texture without competing with the sauce.

• Pair with a dry white wine like Sauvignon Blanc to complement the basil
• Save any extra sauce in the fridge for up to one day, knowing it will darken slightly
• For extra protein, toss in shredded rotisserie chicken right at the end

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Hope this green mac and cheese finds its way into your regular rotation, especially on those nights when comfort food should also feel a little bit virtuous.

Recipe FAQs

→ How do I prevent the avocado sauce from turning brown?

The lemon juice in the sauce helps slow oxidation, but this dish tastes best when served immediately. If you need to prep ahead, make the sauce just before tossing with hot pasta and press plastic wrap directly onto the surface to minimize air exposure.

→ Can I make this vegan?

Absolutely. Replace the Parmesan cheese with nutritional yeast for a cheesy, umami flavor. Use unsweetened plant-based milk like almond, oat, or soy milk instead of dairy. The sauce remains creamy and delicious.

→ What pasta shapes work best with this sauce?

Short pasta shapes with ridges or curves, like macaroni, penne, fusilli, or cavatappi, capture the creamy sauce beautifully. The nooks and crannies help hold the coating, ensuring every bite is flavorful.

→ How can I add more protein to this dish?

Stir in white beans, chickpeas, or grilled chicken strips. Topping with toasted pine nuts or walnuts adds both protein and crunch. For extra protein without changing the flavor, mix in silken tofu while blending the sauce.

→ What other vegetables can I add?

Cherry tomatoes, sautéed spinach, roasted red peppers, or blanched broccoli florets complement the creamy flavors beautifully. Add them during the final toss so they heat through without becoming mushy.