Wednesday, January 18, 2012

Creamy Avocado Sauce

This sauce was delicious.  The first time we ate it, we paired it with pasta and sprinkled with parmesan cheese.  This would be a great sandwich spread and dip for all things Mexican food-ish.  It is so simple to make, and actually quite healthy.  The avocados themselves make this sauce so creamy - no need to add any sort of dressing, cheese, or other thickening dairy product!

2 ripe avocados, peeled and with pit removed
juice of 1 lemon
2 garlic cloves, minced
1/2 tsp salt
2 TBSP olive oil
1/2 tsp dried basil

Place all ingredients in a food processor.
Blend until smooth.
For pasta: Serve over warm pasta, but do not reheat pasta with sauce (add the sauce after reheating the leftover pasta).
For dips: Serve with pita bread, egg rolls, tortillas, chips, or any other mechanism to get the sauce into your mouth!
Refrigerate any uneaten sauce.

*This recipe was adapted from

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