Fresh & Flavorful: Chef Chloe's Avocado Pesto Recipe

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Posted February 18, 2011 by Chelsi Schriver

One of my favorite things to do on any given night is to stay in and cook. I recently discovered Chef Chloe, the young vegan chef extraordinaire (she had the first vegan cupcake to win Cupcake Wars), and I had to try her recipes! They’re truly tasty and full of simple, easy to find ingredients. So, whether you’re a veteran home cook or just starting out, Chef Chloe’s recipes are a great resource.

We have a couple of Chef Chloe’s recipes to share with you over the next few weeks, and first up is the Avocado Pesto Pasta. If you’re a fan of traditional pesto, this recipe is for you! The avocado makes the sauce nice and creamy, and it’s full of naturally healthy ingredients, like basil, garlic, and pine nuts (I’m a big fan of toasting pine nuts and snacking on them all day… oh, drool). The next time your parents bug you to eat your greens, tell them you’ll cook tonight and wow them with this recipe!

Photo credit: Courtesy of Chloe Coscarelli
Avocado Pesto Pasta


  • 1 pound dried linguini
  • 1 bunch basil leaves (about 2.5 ounces)
  • 1/2 cup pine nuts
  • 2 ripe avocados, pitted and peeled
  • 2 tablespoons fresh lemon juice (about 1/2 of a lemon)
  • 3 cloves garlic
  • 1/2 cup olive oil
  • Salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup chopped sun dried tomatoes (optional)


  1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
  2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.

Thank you, Chef Chloe, for sharing this yumtastic recipe. Now it’s time for *YOU* to give this recipe a try and get your cook on this weekend!



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  • 1301 days ago

    Great recipe, so easy & delicious!

  • 1387 days ago

    Just made this and it is amazing!!! I also added some nutritional yeast on top along with the sun dried tomatoes.

  • 1548 days ago

    I’m def trying this soon, maybe this week end and I plan on making a guacamole too if I buy too much avocados! Yay for avocados

  • 1548 days ago

    oooooh, i just finished making it right now! my sisters eating it and says it tastes good but im not so sure .. will have to get my parents verdict on it :)

  • Rob

    1549 days ago

    Wonderful!!! Unfortunately NO Leftovers!!! I did skimp on the amount of olive oil though… Half a cup of olive oil seemed too much but I must admit I did pay the price for this. One guest said it was to sticky. Sundried tomatoes makes this meal complete!! Thanks for this simple very satisfying meal!!!

  • 1549 days ago

    I already made this recipe before, and you have to try it, it is really simple and so much delicious. All my family loved it and asked me to do it again :) This is my fave pesto recipe EVER.

  • 1550 days ago

    This seems like the perfect recipe for me!!

    I mean, I love avocado and even though I am not vegan, I cannot eat dairies, so I’m glad to find this alternative for pesto!! thanksss

  • 1550 days ago

    Thanks I’ll try to make this for my non-vegetarian mom whom has been using the animal cruelty, unhealthy, high-fat and artery clogging dairy “alfredo” sauces for pasta because she is allergic to most tomatoes. I also will the noodles gluten free not only for myself but because mom needs to make that change too because she has so-called “irritable bowl” just like those whom don’t know they really have celiac disease.

  • 1550 days ago

    That looks amazing, and so simple! Thanks, I will definitely make that one.

  • 1550 days ago

    This looks delicious and I can hardly wait to give it a try. All my favorite ingredients.

    Thanks for sharing, and keep them coming.

  • 1550 days ago

    Yummy! Thanks for the post.

  • 1550 days ago


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