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Avocado Hemp Seed Pesto

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4
Author: Erica Julson

Ingredients

  • 3/4 lb dried fettuccine pasta
  • 2 large ripe avocados
  • 3 cloves garlic, peeled
  • 1 cup lightly packed basil
  • 1/2 cup hemp hearts (raw shelled hemp seeds)
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground black pepper, plus more for serving
  • 1/3 cup grated parmesan cheese (optional), plus extra for serving (optional) (or replace with nutritional yeast, if desired)
  • Maldon sea salt, for serving
  • High quality extra virgin olive oil, for serving

Instructions

  • Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside, drizzling and tossing with a little olive oil to prevent sticking while it sits.
  • Add the avocado, garlic cloves, basil, hemp seeds, salt, lemon zest and juice, ground black pepper, and parmesan cheese (if desired) to a food processor or blender. Pulse to combine, then blend steadily until smooth.
  • Portion the pasta into bowls, top with avocado pesto sauce and stir to combine. Drizzle with high quality extra virgin olive oil, sprinkle with flaky Maldon sea salt and ground black pepper, and top with extra Parmesan cheese, if desired. Enjoy right away!
  • If you have leftovers, drizzle the top of the pesto with extra lemon juice and olive oil to create a protective coating to slow browning/oxidation of the avocado.

Notes

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside, drizzling and tossing with a little olive oil to prevent sticking while it sits. Add the avocado, garlic cloves, basil, hemp seeds, salt, lemon zest and juice, ground black pepper, and parmesan cheese (if desired) to a food processor or blender. Pulse to combine, then blend steadily until smooth. Portion the pasta into bowl, top with avocado pesto sauce and stir to combine. Drizzle with high quality extra virgin olive oil, sprinkle with flaky maldon sea salt and ground black pepper, and top with extra parmesan cheese, if desired. Enjoy right away! If you have leftovers, drizzle the top of the pesto with extra lemon juice and olive oil to create a protective coating to slow browning/oxidation of the avocado.