Avocado Pesto Pasta with Cherry Tomatoes


It takes a village to raise a dog.  As a single puppy-parent, I can tell you raising a puppy alone is not an easy thing and I am beyond blessed with such wonderful friends who have been helping me watch her when I work, it doesn’t hurt that Pippa is beyond adorable and it is very safe to assume that hanging out with her is more fun than anything else. Between friends welcoming their homes to her to those who spent the night camping out at my apartment to help create some continuity in her life; Pippa and I are two very lucky girls for our overwhelmingly wonderful friends!  There was no better way to thank her slumber buddies than a yummy dinner and this one was easy enough to make in between sleepless night shifts.

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  • 1 medium avocado
  • 1 1/2 cup basil
  • 1/4 cup of olive oil
  • 4 tsp minced garlic
  • 1/4 cup grated parmesan cheese
  • 1 tsp salt
  • 2 cups of heirloom cherry tomatoes, sliced in half
  • pasta or zucchini noodles (not included in nutrition calculation)
  • Servings: 4
  • Difficulty: easy


Place avocado, basil, olive oil, garlic, parmesan cheese, and salt in a blender

Blend at high speed until ingredients are well blended and a thick, creamy sauce forms.  If necessary add 1-3 tablespoons of water to thin out sauce.

Toss with cherry tomatoes and warm pasta or zoodles.

Sauce will remain fresh for 3 days in sealed container in refrigerator.


  • Calories:  235 calories
  • Carbohydrates:  10 grams
  • Protein:  5 grams
  • Fat:  20 grams

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