Creamy Avocado Pesto Pasta with Cherry Tomatoes

When I spotted that perfect avocado sitting next to fresh basil from my garden, I knew something wonderful was about to happen.

My Creamy Avocado Pesto Pasta with Cherry Tomatoes was born from that moment—silky avocado meets fragrant basil and sweet roasted tomatoes in the most comforting way.

Why I Keep Making This Creamy Avocado Pesto Pasta Week After Week

Here’s what keeps me coming back to my Creamy Avocado Pesto Pasta with Cherry Tomatoes—it’s incredibly quick to whip up, yet feels so luxurious.

The avocado creates that velvety richness without heavy cream, while the fresh basil brings brightness that makes your whole kitchen smell like summer.

It’s become my go-to when I want something homemade and satisfying that doesn’t require hours in the kitchen.

If you’re craving more pasta comfort, you’ll absolutely love my creamy garlic butter chicken pasta for those evenings when you want something even heartier.

Both recipes share that same cozy, satisfying quality that makes weeknight dinners feel special.

Everything You Need for the Perfect Creamy Avocado Pesto Pasta

For the Avocado Pesto:

• 1 large ripe avocado, halved and pitted (look for one that yields slightly to gentle pressure)
• 1 cup fresh basil leaves, packed (the fresher, the better—your nose will know)
• 3 tablespoons toasted pine nuts or walnuts (almonds work wonderfully too)
• 2 garlic cloves, peeled (adjust to your taste preference)
• Juice of 1 medium lemon (about 2-3 tablespoons)
• 3 tablespoons extra virgin olive oil (good quality makes a difference)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, freshly ground
• ¼ cup grated Parmesan cheese (optional but recommended)

For the Pasta:

• 12 oz pasta of choice (penne, fusilli, or spaghetti work beautifully)
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper for seasoning
• Fresh basil leaves for garnish

How I Make This Creamy Avocado Pesto Pasta

1. Start with the tomatoes. Preheat your oven to 425°F. Toss halved cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 15-18 minutes until they’re slightly caramelized and bursting with sweetness.
2. Cook the pasta. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta cooking water before draining.
3. Toast those nuts. In a dry skillet over medium heat, toast your nuts for 2-3 minutes until fragrant and lightly golden. Let them cool completely.
4. Build the pesto base. In a food processor, pulse the basil, cooled nuts, garlic, salt, and pepper until roughly chopped. Scrape down sides as needed.
5. Create the magic. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth. Add the avocado and lemon juice, then pulse until you have a creamy, vibrant green sauce.
6. Bring it all together. Add the Creamy Avocado Pesto to the warm pasta with a splash of reserved pasta water to help it coat beautifully. Fold in the Parmesan cheese and roasted tomatoes gently.
7. Serve immediately. Plate your pasta and garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.

For more recipe inspiration and kitchen adventures, I’d love to have you follow along on my Pinterest where I share all my favorite discoveries and seasonal cooking ideas.

My Personal Tricks for the Best Creamy Avocado Pesto Pasta

Choose your avocado wisely—it should be ripe but not overripe, yielding to gentle pressure but still holding its shape.

I always make my Creamy Avocado Pesto Pasta right before serving since avocado can brown quickly, though the lemon juice helps slow that process.

If your pesto seems too thick, that reserved pasta water is your best friend for getting the perfect creamy consistency that clings to every strand.

Can I make this avocado pesto ahead of time?

While I prefer making it fresh, you can prepare the pesto up to 2 hours ahead.

Press plastic wrap directly onto the surface to prevent browning, and give it a good stir before tossing with pasta.

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What if I don’t have pine nuts?

Walnuts, almonds, or even sunflower seeds work beautifully in this recipe. Just toast them lightly for the best flavor.

How do I store leftovers?

Store any leftover Creamy Avocado Pesto Pasta in the refrigerator for up to 2 days. The avocado may darken slightly, but it’s still perfectly safe to eat.

Can I make this dairy-free?

Absolutely! Simply omit the Parmesan cheese. The avocado provides plenty of creaminess on its own.

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My Perfect Moments for This Creamy Avocado Pesto Pasta

I love serving my Creamy Avocado Pesto Pasta with Cherry Tomatoes for casual weekend dinners when the whole family gathers around the table.

It’s become our go-to for those warm summer evenings when we want something fresh yet satisfying.

The vibrant green color makes it perfect for spring celebrations or any time you want to bring a little brightness to your dinner table.