Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Avocado Pesto - Delish!

Rated as 4.63 out of 5 Stars

"A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta."
Added to shopping list. Go to shopping list.


25 m servings 480
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
  2. Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 480 calories; 24.5 50.3 16.6 51 145 Full nutrition

Explore more


Read all reviews 41
  1. 52 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Easy and yummy recipe! I doubled the garlic which added an extra kick. Didn't have any shrimp so I substituted with some shredded chicken.

Most helpful critical review

This recipe was okay, nothing special. We like regular pesto better and it is just as easy to make.

Most helpful
Most positive
Least positive

Easy and yummy recipe! I doubled the garlic which added an extra kick. Didn't have any shrimp so I substituted with some shredded chicken.

Very easy to make and really, really good. The only complaint was that the taste of the raw garlic was a bit overwhelming, and I only used the two cloves the recipe called for. I will definitely...

This is an ingenius way to make pesto!! I actually modified it with some leftover garbanzo beans, which gave it an even more hearty texture. If you like avocado or guacamole even a little bit,...

This is so good! I only made the pesto to substitute guacamole. I did make some changes based on what I basil, hence a little fresh and and some cilantro and no Romano, hence some mo...

I had just trimmed my basil plants, and was out of spinach, which I usually use to make pesto. I stumbled on this recipe in AR and really hit the jackpot. I am new to cooking with avocado and w...

Kock your socks off delicious! My guests were really impressed and thought I went to a lot of trouble! I sauteed shrimp in garlic and Old Bay and added at the very end. I also grilled asparag...

We loved this. I did add some nuts to the food processor (I had pecans on the taste it added). My whole family loved this recipe. Tasted very fresh.

I thought it was delicious! I'm going to add more shrimp next time fore sure though. It took a while to blend and get smooth, but that was probably my blender's problem. The avocados also were n...

This was excellent! I added about 1/4 cup of walnuts and a teaspoon or two of olive oil. I also used lime instead of lemon (as I didn't have a lemon) and kidney beans instead of chicken to kee...