Creamy Avocado Pesto Pasta

Creamy Avocado Pesto Pasta
Serves: 4
Author: Fettle Vegan


1 1/2 cups fresh basil
1/4 cup hemp seeds (shell-free)
1 1/2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
1 medium avocado, halved and seed removed
16 ounces spaghetti noodles (or any pasta you prefer!)
lemon slices, for squeezing + garnish
hemp seeds, for garnish


  1. In a food processor or high speed blender combine the basil, hemp seeds, lemon juice, garlic, pepper and salt.
  2. Drizzle in the olive oil and scoop the avocado into the mixture and process until creamy. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. Cook the noodles until al dente, then drain.
  5. Pour the avocado pesto sauce into the pasta and toss to coat evenly. Garnish with a squeeze of lemon and a sprinkle of hemp seeds. Serve + enjoy!

Note: Leftovers last in the fridge up to about a week.