Thursday, May 9th, 2013...6:11 pm

Avocado Cream Sauce

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I lived in upstate NY for nine years and while we lived there, we went to the best farmers market every week. It was in Rochester, and the fresh farm produce was amazing. We lived in a neighborhood where the deer ruled anything that was green, so trying to garden vegetables was very frustrating. So the farmers became our friends as we went every week. We miss that place and the cast of characters that we came to know, and now we are looking for a new way to find fresh local produce since we once again have moved to a neighborhood where the deer practically live in our back yard. In the meantime, the local grocery stores are quite competitive and for the past few weeks they have been offering the best deals on avocados! We rarely bought avocados in NY because they didn’t really sell them at the farmers market, duh, and the local grocery stores charged a fortune for them. Plus, they had traveled so far and long to get to the store there, that they were usually terrible once you got them home. So imagine our delight at five avocados for one dollar! And, they are amazing! So we have been eating them as much as we can.¬† This recipe is heaven. It is straight from Angela, on this page, with only a few changes, and that I list it doubled to feed my crew. It is amazing stuff that even my husband that does not like avocados loves. It is such a creamy sauce that you kind of forget that it is avocado. The beautiful thing about this sauce, is that it is so rich and creamy that a little bit goes a long way. Which is good since we all know the fat content of these little darlings. We eat it as a topping on whole grain pasta, as well as on baked potatoes, and anything else we can think of. It is super fast and easy to make too. Put the leftovers in the refrigerator and enjoy later, because it lasts for a while.

Avocado Cream Sauce

2 medium ripe avocados, pitted

juice from 1 lemon, and zest for garnish if you wish

3-6 garlic cloves, peeled and crushed

1 tsp. salt ( I only use 1/2 this amount)

1/2 c. fresh basil, optional  ( I only had about 5 basil leaves and it was great)

4 tbsp. extra virgin olive oil ( I used 3 tbsp.)

freshly ground pepper to taste

Place the garlic, lemon juice, and olive oil in a food processor and puree til smooth. Add the avocado flesh, basil, and salt and process til smooth and creamy. Adjust the lemon and add pepper to taste. Use right away or put in a sealed container to keep in the refrigerator until ready to use. Enjoy!




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