Creamy pistachio-avocado pesto tossed with pasta and topped with a fiery chili crunch. A nutty, silky, and spicy twist on a classic pesto pasta dish.

Scale

12 oz pasta (spaghetti, linguine, or fusilli)

1 ripe avocado

1/2 cup shelled pistachios

2 cups fresh basil leaves

1/4 cup grated Parmesan cheese

2 cloves garlic

3 tbsp fresh lemon juice

1/3 cup olive oil (plus more if needed)

Salt and black pepper, to taste

2 tbsp chili crunch oil (store-bought or homemade)

Extra basil leaves and chopped pistachios, for garnish

Cook Mode Prevent your screen from going dark

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

2. In a food processor, combine avocado, pistachios, basil, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until smooth.

3. With the motor running, slowly stream in olive oil until the pesto becomes creamy. Add more oil or pasta water if needed.

4. Toss cooked pasta with the pistachio-avocado pesto, coating evenly.

5. Transfer to serving bowls, drizzle with chili crunch oil, and garnish with extra basil and pistachios.

6. Serve immediately while warm.

Best enjoyed fresh to preserve the bright green color of avocado.

Adjust spice level by adding more or less chili crunch.

Make it vegan by substituting nutritional yeast for Parmesan.