Creamy avocado pesto tossed with wide rice noodles, bright cilantro, lemon, and crunchy peanuts. A quick, fresh vegan noodle bowl that comes together in about 25 minutes.
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This avocado pesto with wide rice noodles is one of those recipes that feels both comforting and light at the same time.
Every now and again I crave wide rice noodles. They are hearty but still easy on the stomach. Compared to classic pasta they feel lighter and slightly chewy in the best possible way.
For this bowl, I tossed the noodles with a creamy avocado pesto made with cilantro, lemon, garlic, and a little peanut butter. The result is an Asian-inspired noodle dish that comes together in minutes and tastes incredibly fresh.
It's one of my favorite ways to turn a couple of ripe avocados into a satisfying meal.
Bonus: the avocado pesto is versatile. You can also serve it as a dip, spread it on toast, or use it as a light guacamole-style sauce with crackers.
Why You'll Love This Avocado Pesto
- Quick: ready in about 25 minutes
- Creamy without oil: avocado makes the pesto naturally rich
- Naturally gluten-free thanks to the wide rice noodles
- Fresh and vibrant with cilantro, lemon, and ginger
- Flexible: works as a pasta sauce, dip, or spread
Ingredient Notes
- Avocados
The star of this avocado pesto. Use ripe avocados so the sauce becomes silky smooth. You know they are ripe when the avocado skin yield slightly when pressed.
- Cilantro
Adds brightness and gives the pesto its fresh green flavor.
- Peanut butter
Just a small amount adds body and a subtle Asian-inspired depth.
- Wide rice noodles
These noodles are perfect here because they soak up the avocado pesto beautifully. I usually go for white rice noodles, but wholegrain rice noodles work too.
- Gomasio
A Japanese sesame salt that adds crunch and umami. The combination with the garlicky, peanutty avocado pesto works surprisingly well. You can either buy gomasio, but making it at home is super easy, see my recipe here.
🍽 Recipe
Avocado Pesto With Wide Rice Noodles (Vegan)
Equipment
- Food processor or immersion blender
Ingredients
Avocado Pesto
- 2 large ripe avocados
- 200 g plant-based yogurt
- 2 garlic cloves crushed
- Juice of 1 lemon
- 20-30 g cilantro
- 1 tablespoon peanut butter unsweetened
- 1 tablespoon grated ginger
- Salt to taste
Wide Rice Noodles
- 400 g wide rice noodles
Topping
- 50 g peanuts roughly chopped
- 50 g gomasio store-bought or homemade (see my easy gomasio recipe)
- A few cilantro leaves
Instructions
- Slice the avocados lengthwise, remove the pits, and scoop out the flesh.
- Place the avocado, yogurt, garlic, lemon juice, cilantro, peanut butter, ginger, and salt into a food processor. Blend until the avocado pesto becomes smooth and creamy. Alternatively you can use an immersion blender.
- Cook the wide rice noodles according to the package instructions. Mine need to soak for 10 minutes in cold water before cooking briefly in salted water.
- Drain the noodles well and rinse briefly with cold water.
- Toss the warm (not hot) noodles with the avocado pesto until evenly coated.
- Serve topped with chopped peanuts, gomasio, and a few cilantro leaves. Best enjoyed fresh and slightly warm.
Tips for Perfect Avocado Pesto Noodles
Do not mix the pesto with very hot noodles.
Heat can dull the bright green color of the avocado.
Add extra lemon if needed.
A little more acidity can make the pesto taste even fresher.
Eat it fresh.
Avocado pesto tastes best shortly after making it.
Other Avocado Recipes You'll Like
If you love avocados, you'll love these recipes:
- 10-Minute Avocado Panzanella
- Avocado Toast With Hemp Seeds
- Homemade Avocado Mayonnaise
- Easy Avocado Salsa
- Potato Salad With Avocado Mayo
Enjoy,
Ramona
PS: If you try this avocado pesto with wide rice noodles, tell me in the comments how it turned out. I'm always curious.
♥
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