To be honest, the photo above is a little misleading.
I actually served this pesto alfredo over spaghetti squash. The noodles above were Mini Chef’s lunch the next day. But any way you serve this, it’s DEEEEEEEEE-licious!!!! And not a drop of dairy!
As I embark on this new type of clean eating (basically a Paleo diet), I’m having to get pretty creative. Just like when I first started eating clean, I don’t want to give up my usual comfort foods. So I’m having to come up with interesting substitutions and I must say, the challenge is a little exciting.
As I write this, I’ve lost 15 pounds with this new eating plan. It’s a little fast as I’ve only been doing this for about 2 weeks. But the first 10 pounds came off overnight, so I know that was all water weight. Now I’m waiting to see how fast the rest of it comes off. We shall see. I’m very conscious of the fact that weight should come off slowly so it stays off. But since I’m just getting started with this, I guess I’ll take what I can get. If nothing else, it’s a good morale booster and definitely motivating. I may be starting over with this weight loss thing, but I’ll be darned if I’m not gonna reach my goals!
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Clean Eating Avocado Pesto Alfredo
(Makes about 2 cups)
Ingredients:
- 2 avocados
- 1/2 cup packed, fresh basil
- 4 tablespoons lemon juice
- 2 teaspoons garlic powder
- Salt to taste
- Water as needed
Directions:
- Place all ingredients in a medium mixing bowl and blend with an immersion blender (or, blend in a regular blender) until smooth. Add water to reach your desired consistency.
minimaggie says
I have been making this and serving it over spaghetti squash for about a year now, it’s amazing!!!! The only difference is I use fresh garlic instead of powdered. I have even managed to get my non-veggie eating friends to not only eat it, but request it as their favorite now!!!!
Kelli Ward says
That sounds delish!!! I am struggling with many health issues due to eating and thinking of going ‘paleo’ for a few weeks to see how I feel. Suggestions, websites?
graciouspantry says
There are so many paleo sites now. Do a google search for Paleo Recipes and you won’t be left hanging. The main thing is to figure out what Paleo will mean for you. As with clean eating and other eating plans, there are different approaches. Some cut out dairy completely, some allow it if it’s raw and organic, for example. I suggest reading Practical Paleo. It’s an excellent book. Then go from there.
Kelli Ward says
Thanks Tiff – I am lactose and soy intolerant, allergic to bananas and possibly peanuts, now!!! GAH!
Tonya says
Tried this for lunch today, DELICIOUS! Thank you! I would probably, next time, add a splash of nutritional yeast (for this recovering cheesaholic). 🙂
tri2013 says
So glad to see your recipes revised for us Paleo folks. I started a Paleo Challenge through our CrossFit group and for the last 9 weeks have been eating this way. Really changed how I feel. I have more energy and sleep through the night without problems. People in my group have lost weight, gotten rid of health issues…just amazing. Thanks so much for this recipe!
LeahD says
Is there any substitute for the fresh basil? I live on the prairies in Canada and finding fresh basil in that quantity is difficult…
graciouspantry says
You could try dried basil, but I doubt it would work. I think this one may have to wait till you can get the fresh stuff. So sorry.
Julia Stewart says
Could this be put in ice cube trays and kept frozen until use?
graciouspantry says
You can try it, but I would imagine that the avocado wouldn’t hold up too well. At the very least I think it would turn very brown. But I could be wrong, I haven’t tried.
graciouspantry says
Yes, I sprinkled some parmesan over the top for Mini Chef.
Carmen Flores says
This looks delish…I can’t wait to try it!!
Shaunte says
I’m entirely comfortable with making my own guacamole, I had never considered doing something like this. I do believe this is on next week’s menu as of now.
Tjdolan says
Yum! And I just bought a spaghetti squash. And you can’t go wrong with avocado.
Mattsphone says
I just love this recipe:) Avocado makes it really creamy!
Kimberlymholmes says
I made this last night with Quinoa Pasta. It was my first time cooking Quinoa Pasta and it was really good. The pesto was perfect with it. Instead of adding the water when I made the pesto, I waiting until the pasta was cooked and added some of the pasta water. My husband gave it two thumbs up. I am thinking about how I can just it the pesto by itself with some homemade blue corn chips because it was delicious. I may even try using it on my salad and a dressing. The possibilities are endless.
Love you blog. Thanks for helping my family stay clean with great recipes.
Mary says
Just made this last night. We loved it!! I was very pleased the leftover avocado stayed fresh and didn’t discolor. Thank you!
Nerdyzz says
Can’t wait to try this one 🙂
Carmen Flores says
Made this last night and my boys and hubby loved it!! Thanks for the recipe!!
graciouspantry says
About 2 days. 3 max.
Samantha says
How much salt should I add? We aren’t huge salt nuts but defiantly want some in there 🙂
graciouspantry says
Just add to taste. It doesn’t need a lot. Just a small amount to bring out the flavor.
graciouspantry says
I never tried freezing it. I think the color might change a bit, but it would probably be okay. I would try freezing a small amount overnight and then thaw the next day to test it out.
Susan says
Have you ever added mushrooms or chicken to this?
The Gracious Pantry says
No, but you certainly could! 🙂
susan says
I used fresh squeezed lemon juice and it over powered the while dish… any suggestions?
The Gracious Pantry says
I would mix in more of everything else to balance out the flavors.
beth says
How did you prepare the spaghetti squash that you served this with?
The Gracious Pantry says
I only bake it one way. The description is in the directions on this recipe: https://www.thegraciouspantry.com/clean-eating-spaghetti-squash-pesto-spaghetti-with-garlic-parmesan-turkey-meatballs/
Kelsey says
Can you use a mini food processor instead of blender?
The Gracious Pantry says
Sure, if it blends well.
Jessica says
I am thinking about trying clean eating, and your site is so helpful! Thank you! Do you happen to have a layout of what your typical day looks like in regards to what you eat? Or a weekly meal plan. Thank you in advance!
The Gracious Pantry says
Yes, I have a few. You can start here and navigate through them all. But remember, these are just suggestions. I have no idea if these menus are appropriate for your personal needs. https://www.thegraciouspantry.com/clean-eating-meal-plan-1/
Alessia says
Where does the pesto come into it?
The Gracious Pantry says
Alessia – In the basil, lemon juice and garlic. That’s generally what pesto is made of. The only thing I omitted was the parmesan that usually gets added. But I didn’t feel it was necessary in this recipe.
Marie says
OMG… This is soooo good. I used fresh garlic, my homemade basil pesto & a can of clams for more protein… Next time I will add fresh mushrooms… AND, I poured it over Miracle Noodles
The Gracious Pantry says
Marie – Sounds wonderful! So glad you enjoyed it. 🙂
Teresa says
I plan on trying this. I recently made pesto this way with zucchini and my kids (7 &10) loved it. Thanks!
The Gracious Pantry says
Teresa – Awesome! I hope you enjoy it. 🙂
Sally says
I made this pesto last night and it is SO good! I put it on whole grain penne pasta last night and today at lunch, used it in place of mayonaise on my sandwich! Oh so good! I use whole grain sandwich thins to make sandwiches.
I definately reccomend this recipe!!
The Gracious Pantry says
Sally – Fantastic! Glad you enjoyed it! 🙂
Monica says
Wow! This looks amazing! I am going to have to try this! I have only one question. What type/brand pasta do you use for yours recipes? (I apologise if you have this listed somewhere else on the website).
The Gracious Pantry says
Monica – I get the whole wheat pasta at Trader Joe’s. But any 100% whole grain pasta will work.
Monica says
Tiffany,
I have another question about this recipe. I know you said to use water as needed, but do you remember how much you used? Was it around 1 cup?
The Gracious Pantry says
Monica – It will really depends on how runny you like your sauce to be. I would start with 1/4 cup and build from there about 1/4 cup at a time. Hope that helps!
Emily says
I’m new to your blog and love love love it and the recipes. I made this a while back and froze the avocado pesto sauce. I wanted to let you know that, for me, it froze extremely well and tasted just as delicious the next time around. Thank you!
The Gracious Pantry says
Emily – Fabulous!! Really good to know!
Amy says
I’m going to try this over zucchini noodles and see how it tastes…
The Gracious Pantry says
Amy – I’m sure it will be delicious! I love zucchini noodles. They have so much more flavor!
Amanda says
This looks great! I am going to try it tonight. One silly question though, do you heat the pesto after you blend it? Thanks!
The Gracious Pantry says
Amanda – I didn’t. But my pasta was hot, so it made just the right temp when mixed.
Semara says
Any substitutes for basil? 😀
The Gracious Pantry says
Semara – Oregano?
Ashley says
I may just be completely missing it but where is the pesto on the recipe?
The Gracious Pantry says
Ashley – That’s what the recipe is for. The sauce. The pesto alfredo sauce.
Lisa says
Did u use fresh lemon juice? If so is the amount still the same for fresh as suppose to store bought lemon juice?
The Gracious Pantry says
Lisa – Lemon juice is lemon juice. The measurements don’t change depending on where it comes from. As long as it’s pure juice, you’re fine. Enjoy! 🙂
Jessica says
I love the idea of this recipe, but I think I will use regular pasta noodles bc of small kids. Is heating this on a stove top going to affect to the avocado?? I usually don’t cook with them, just add them to recipes!!
The Gracious Pantry says
Jessica – You wouldn’t heat the avocados at all. The sauce is something you stir in after cooking the noodles.
Lori says
Sounds fabulous. My husband and I just began clean eating. I would love to make this but he wont eat avocados. Can I substitute for another veggie?
The Gracious Pantry says
Lori – You could try using some soaked cashews instead, that might work. Blend them up into a cashew butter and go from there. I can’t think of another vegetable that gives the same kind of creaminess that an avocado does.
Mariana says
Looks delicious!!!!!
I want to do more quantity, is ok to freeze it?
Thanks
The Gracious Pantry says
Mariana – I haven’t tried it. It would probably be best to make one batch and freeze a small amount to see how it holds up before doing a large batch.
jennelle says
can you heat this up ? and serve warm over chicken?
The Gracious Pantry says
Jennelle – I wouldn’t warm it too much. It takes heat from the food you put it on. So as long as the food is warm, the sauce will heat up pretty quickly.
Evelyn says
Just made it tonight w/ spaghetti squash- and it was great! Very yummy, although a bit too much lemon- I probably lessen that to 3 Tbspoon next time….or increase avocado, etc. But- great flavor. Never would have thought of using avocado!
The Gracious Pantry says
Evelyn – I’m glad you enjoyed it! 🙂