Tuesday, January 31, 2012

Avocado "Pesto" Sauce

This might be the EASIEST recipe I have ever made in my entire life.  Seriously.  I think it took me less than five minutes to make. I added more garlic or more lemon to temper the taste of the avacado.

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste (I used two)
  • 1/2 tsp kosher salt, or to taste
  • 1/4 cup fresh basil
  • 2 Tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta 
  • Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.  The sauce will be thick, almost like guacamole.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. The warmth of the pasta will thin the sauce.  Garnish with lemon zest and black pepper. Serve immediately. (Don't try to save any of the sauce because it will go brown due to the avocado.)  Makes 2-3 servings.

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