Clean Eating Avocado Pesto Alfredo Recipe
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This avocado pesto alfredo recipe is a wonderful, diary free alternative for pasta night!
Truth be told, I originally made this sauce to go over Zoodles (zucchini noodles). It was absolutely, out-of-this-world delicious! But Mini Chef hasn’t quite adjusted to the idea of eating Zoodles yet, so I actually served this avocado pesto alfredo sauce over regular noodles. The dish in the photo above was Mini Chef’s lunch the next day. But no matter what you serve this on, it’s DEEEEEEEEE-licious!!!! And not a drop of dairy!
I’m really trying to incorporate more veggies into our eating plan, so veggies noodles are my fav with this sauce so far. But I leave the final decision about what type of pasta you want to use, to you.
CREAMY PASTA SAUCE:
A good, creamy pasta sauce does not have to come from dairy. The avocados in this sauce create the creamy base and I promise, you won’t miss the dairy at all!
WHAT DOES ALFREDO TASTE LIKE?
Traditional Alfredo is a rich, creamy white sauce with garlic, cream, butter and parmesan or some other cheese added. It’s not an overwhelming flavor at all, for the most part. But it is definitely very, very rich stuff. There is a reason they call Alfredo pasta a “heart attack on a plate”. It’s no joke!
This particular sauce has the creamy texture with a flavor that really leans towards the basil, garlic and lemon. The avocado flavor is understated and the pesto flavor comes shining through.
WHAT IS THE DIFFERENCE BETWEEN FETTUCCINE AND ALFREDO?
Many people are obviously confused about this because it comes up as a frequently asked question on google. But the answer is easy enough! The fettuccine is the pasta (or more specifically, the particular shape of the pasta) while the Alfredo is the rich, creamy sauce.
IS ALFREDO SAUCE THE SAME AS BECHAMEL?
While similar, they are not the same.
- Bechamel is made with milk and that milk is often infused with seasonings. It is made with a roux (flour and butter).
- Alfredo sauce is typically made with cream and does not contain a roux.
MORE CLEAN EATING RECIPES:
Enjoy!
CLEAN EATING AVOCADO PESTO ALFREDO RECIPE:
Clean Eating Avocado Pesto Alfredo
Ingredients
- 2 medium avocados (I used Hass avocados)
- 1/2 cup packed, fresh basil
- 1/4 cup lemon juice
- 2 tsp. garlic powder
- salt to taste
- water as needed
Instructions
- 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.
- Once smooth, transfer to a food-safe container and store in the fridge for up to 3 days.
Notes
Nutrition
This recipe from the Gracious Pantry archives, originally posted 11/21/12.
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!!!!
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?
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.
Thanks Tiff – I am lactose and soy intolerant, allergic to bananas and possibly peanuts, now!!! GAH!
Tried this for lunch today, DELICIOUS! Thank you! I would probably, next time, add a splash of nutritional yeast (for this recovering cheesaholic). 🙂
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!
Is there any substitute for the fresh basil? I live on the prairies in Canada and finding fresh basil in that quantity is difficult…
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.
Could this be put in ice cube trays and kept frozen until use?
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.
Yes, I sprinkled some parmesan over the top for Mini Chef.
This looks delish…I can’t wait to try it!!
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.
Yum! And I just bought a spaghetti squash. And you can’t go wrong with avocado.
I just love this recipe:) Avocado makes it really creamy!
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.
Just made this last night. We loved it!! I was very pleased the leftover avocado stayed fresh and didn’t discolor. Thank you!
Can’t wait to try this one 🙂
Made this last night and my boys and hubby loved it!! Thanks for the recipe!!
About 2 days. 3 max.
How much salt should I add? We aren’t huge salt nuts but defiantly want some in there 🙂
Just add to taste. It doesn’t need a lot. Just a small amount to bring out the flavor.
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.
Have you ever added mushrooms or chicken to this?
No, but you certainly could! 🙂
I used fresh squeezed lemon juice and it over powered the while dish… any suggestions?
I would mix in more of everything else to balance out the flavors.
How did you prepare the spaghetti squash that you served this with?
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/
Can you use a mini food processor instead of blender?
Sure, if it blends well.
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!
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/
Where does the pesto come into it?
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.
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
Marie – Sounds wonderful! So glad you enjoyed it. 🙂
I plan on trying this. I recently made pesto this way with zucchini and my kids (7 &10) loved it. Thanks!
Teresa – Awesome! I hope you enjoy it. 🙂
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!!
Sally – Fantastic! Glad you enjoyed it! 🙂
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).
Monica – I get the whole wheat pasta at Trader Joe’s. But any 100% whole grain pasta will work.
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?
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!
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!
Emily – Fabulous!! Really good to know!
I’m going to try this over zucchini noodles and see how it tastes…
Amy – I’m sure it will be delicious! I love zucchini noodles. They have so much more flavor!
This looks great! I am going to try it tonight. One silly question though, do you heat the pesto after you blend it? Thanks!
Amanda – I didn’t. But my pasta was hot, so it made just the right temp when mixed.
Any substitutes for basil? 😀
Semara – Oregano?
I may just be completely missing it but where is the pesto on the recipe?
Ashley – That’s what the recipe is for. The sauce. The pesto alfredo sauce.
Did u use fresh lemon juice? If so is the amount still the same for fresh as suppose to store bought lemon juice?
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! 🙂
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!!
Jessica – You wouldn’t heat the avocados at all. The sauce is something you stir in after cooking the noodles.
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?
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.
Looks delicious!!!!!
I want to do more quantity, is ok to freeze it?
Thanks
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.
can you heat this up ? and serve warm over chicken?
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.
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!
Evelyn – I’m glad you enjoyed it! 🙂
Do you have a serving size for this recipe?
Lori – I just updated it. It’s a 1/4 cup. Hope that helps!