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Serving Ideas: Sprinkle extra Parmesan or a few fresh basil leaves on top for a pop of color and flavor.
Storage: Store in an airtight container in the fridge for up to 2 days. Best enjoyed fresh because avocado can darken over time.
Variations:
Vegan Option: Use nutritional yeast instead of Parmesan and swap feta for a plant-based alternative.
Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a hearty main course.
Spicy Twist: Blend a pinch of red pepper flakes into the pesto for a little kick.
FAQ:
Q: Can I use a different pasta type?
A: Absolutely! Penne, fusilli, or linguine all work great with the creamy pesto sauce.
Q: How do I prevent the avocado sauce from browning?
A: The basil and olive oil help, but if making ahead, place a piece of plastic wrap directly on the surface of the sauce before refrigerating.
Q: Can I freeze the avocado pesto?
A: It’s not recommended because avocado tends to change texture after freezing, but freshly made pesto will keep in the fridge for a day or two.
Q: Is it better served warm or cold?
A: Both ways are delicious! Warm pasta feels rich and comforting, while chilled pasta makes a fantastic summer meal.
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