A creamier and equally wonderful alternative to a pesto sauce. I’ve fallen in love with this sauce since I discovered it. The ingredients are simple and so is the preparation. Ravioli was the only pasta I had on hand when I first made the sauce, but I have since made with fusilli and spaghetti as well and prefer fusilli the most. My friends and I have also enjoyed it as a dip on crackers and vegetables.
I recommend serving and consuming immediately but if you anticipate any left overs, serve the pasta and sauce separately, adding sauce to each individual bowl in order to easily store the remainder later. The sauce can get discolored and turn brown like guacamole. To avoid discoloration, place the sauce in an air tight container, juice lemon juice on top and place a layer of plastic wrap right on top of the sauce and close with the lid. The sauce will be good for a couple days. Do not reheat. Bring to room temperature (although I’m impatient and just added it cold) and serve with hot pasta.
Total Time: ~ 20 minutes (Prep – 10 minutes | Cook – 10 minutes)
Ingredients (serves 4):
2 ripe avocados, halved, seeded and peeled
3/4 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
12 ounces of any pasta (spaghetti, fusilli, etc.)
1 cup grape tomatoes
1/2 cup pine nuts (optional)
Parmesan for topping, grated (optional)
- Cook pasta according to package instructions; drain well.
- To start the avocado sauce: combine avocados, basil, garlic and lemon juice in the bowl of a food processor. Season with salt and pepper to taste. Then, with the motor running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine pasta, avocado sauce, tomatoes, and pine nuts. Top with Parmesan cheese.
- Serve immediately.
Recipe adapted from Damndelicious.net