My husband describes the flavor as 'earthy', which is quite accurate really. I wanted light, but because winter is so cold I crave comfort foods that are warm, rich and creamy. My thought was to make a creamy sauce that has more staying power without adding complication, kitchen time, or allergens. My solution? Toss in an avocado. It adds some healthy fat to give this dish staying power while adding a touch of creamy comfort to my nod at summer ease and lightness. Compromise.
Creamy Basil Pesto Sauce
1 small container fresh basil (3/4 ounce)
equal amount fresh baby spinach (to pump up nutrition, or use more basil)
1 clove garlic
squeeze fresh lemon juice (about 1 tsp, to preserve the pretty green color)
drizzle of olive oil (about 1 Tbsp)
sea salt and pepper to taste
Add basil, spinach, and garlic to food processor. Squeeze lemon over the top, and drizzle with olive oil. Pulse to combine until finely chopped. Add avocado and process until smooth. Season to taste with sea salt and pepper. Use as a pasta sauce, or as a dip for veggies and chips.
This recipe is free of the top 8. Gluten free, wheat free, dairy free, egg free, nut free, soy free, hassle free, vegan, and raw. Let me know how you use it.
You had me on "avocado." Question: Does it turn brown when you add it to hot pasta? Otherwise I think my FA son would love this and though isn't allergic to tomatoes - they give him a v. acidic stomach.ReplyDelete
It did not turn brown for me, but my pasta had cooled slightly. I think the lemon juice helps it retain it's color. Of course, the next day the top layer was slightly darker, but not quite as brown as I expected! Hope your son likes it.ReplyDelete
Sounds yummy. I so wish I wasn't allergic to avocado...sigh...ReplyDelete
Thanks so much for usharing. Unfortunately my husband is deathly allergic to basil. I miss it terribly and sometimes just have to treat myself in his absence. I have shared your blog with my daughter as well since my grandaughter has had some eczema and now other allergies surfacingReplyDelete