Creamy Avocado Sauce
Creamy Avocado Sauce
The best way to add a little extra 'cado to your life! Use it as a spread, a dressing, a pesto, a pasta sauce... the list goes on and on!
Ingredients
- 1 ripe avocado, halved, seeded and peeled
- 1/4 cup olive oil
- 1 TBSP grated parmesan cheese
- 5 large sprigs of fresh basil, stems removed
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1 TBSP lemon juice
- 2 TBSP water (+ more if needed)
- Salt and freshly ground black pepper, to taste
Directions
- Step 1 Process all ingredients in a food processor up through the lemon juice. (My favorite Cuisinart “baby” food processor is the perfect size for this.)
- Step 2 Add the water, TBSP by TBSP and blend between each addition, until you have reached your desired consistency. For pasta sauce, I added 3, for my spread, 2 was sufficient.
- Step 3 Cover and refrigerate until you plan to use it. Stays good in the fridge for about a week.
I have been eating avocados lately like they’re going out of style! I’m all about this nutrient-dense fruit (yes – it’s a fruit, not a veggie), whose health benefits seem endless. Marc will laugh at me for writing this, but I’ve even jumped on the avocado toast wagon; I guess it’s not a fad after all! So, it’s no surprise that I have spent some considerable time lately dreaming up ways to incorporate avocados into lots of new recipes. I’m talking about going beyond just using it as a salad ingredient or omelet component. And thus, this sauce was born!
Thanks to this dreamy sauce, avocado can now be the star of so many other recipes we enjoy on a daily basis. So far, I’ve used it for avocado pasta (check out our avocado gnocchi here and pictured above), as a sandwich spread (both for breakfast sammies and lunch wraps) a salad dressing… and that was only in the past 2 days! If you love avocados as much as we do, this will become a staple in your fridge for sure.
