Creamy Avocado Basil Sauce (think: vegan pesto-fredo)
April 18, 2012 § 2 Comments
This is a straightforward, easy-peasy recipe that has four ingredients and comes together in a minute flat. Thanks to the avocado, I like to think of this creamy, vegan shmear as a hybrid pesto and alfredo sauce.
A note about the above photo: South Tucson greenhouses are teaming with ripe, cherry tomatoes and zucchinis. As the bounty of winter brassicas and greens wanes, I’ve started loading my canvas bags with these (Sonoran) spring fruits and vegetables. My latest kick? Zucchini pasta. That’s right. I’ve been cranking one of these suckers. I’ve dabbled with many different “noodle” preparations, but here’s my favorite method that yields flavorful, al dente “noodles”: Saute a half-cup early onion/scallion with a lot of garlic and a generous pinch of salt in a wide-brimmed sauce pan. Saute until wilted and fragrant (just a minute or two) and add zucchini “noodles.” Toss until heated through and coated with oil, garlic and onion. Remove from heat; add sauce; serve warm.
Ingredients:
2 avocado
2 cloves garlic
2 cups basil
juice of a lemon (about 1/4 cup)
Method:
Pulse all ingredients in a food processor until combined. Add additional lemon juice to thin, if necessary. Toss with zucchini or grain-pasta and serve immediately. Leftovers keep two days.
Diet Notes: SCD-safe, vegan, gluten-free, nut-free
this looks amazing! i think i’ll try this with a bit of fresh oregano too.
This looks so delicious — and without any wheat and dairy, too! What is the contraption that makes those zucchini noodles?