Pasta Pesto-cado

Every once in awhile, I come across a flavor combination that strikes me as odd. Then I try it, and it’s like, ‘Why didn’t I think of this before?” That’s how this little gem came to be. It might sound weird at first, but mixing basil and avocado makes so much sense, especially in a dish like this.

Two powerful flavors combining in a way that just makes you want more. It’s really that good. So let’s take a look at what you’re going to need.


  • 12 ounce package of Trader Joe’s Organic Brown Rice Pasta Fusili
  • 1/2 cup tightly packed basil leaves
  • 1/2 cup cashews
  • 3 garlic cloves
  • 1/2 tsp salt
  • 1/8 cup tightly packed cilantro or parsley
  • 1 tsp granulated onion
  • 1/2 tsp thyme
  • 1/4 tsp white pepper
  • 1 large avocado
  • 1 1/2 TBSP lemon juice
  • 2 TBSP olive oil
  • 2 TBSP nutritional yeast
  • 1 cup vegetable broth

Boil the water for the pasta. When it is ready, add the pasta and stir. Next, put all of the other ingredients EXCEPT the vegetable broth into a food processor.

Blend well, then add 1/4 cup of the vegetable broth. At this point, your mixture should look like this:

Continue to blend, adding small amounts of the vegetable broth until the mixture is smooth and creamy. It should look like this:

Transfer the pesto-cado into a small saucepan and cook over medium heat, stirring occasionally. Check your pasta, and if ready, drain the water, then return the pasta to the pot. Begin adding the pesto-cado sauce until the pasta is well-coated, but not ‘soggy’.

Any left over pesto-cado sauce can be stored in a mason jar in the refrigerator for up to 2 weeks. Though, it usually doesn’t last that long in my house. Especially if we have tortilla chips.

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