Creamy Avocado Sauce with Fresh Basil and Lime

Creamy Avocado Sauce with Fresh Basil and Lime

I’ve been looking for shortcuts in the kitchen now that it’s hot outside, and this recipe has been a dream come true.

Who doesn’t like a sauce made with just a few fresh ingredients that requires no cooking?

This is it…a loose interpretation of a cheese-free pesto, made with avocado, fresh basil, and lime – and that’s just about it.

So, let’s see…weeknight-fast, light and summery, and nice and creamy. Plus, this sauce is oil-free, and truly delicious enough to serve company. Hope you love it too!


1 ripe avocado
1/2 cup fresh basil leaves
6 tablespoons water
juice of one lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 or 3 splashes of hot sauce

8 ounces whole wheat angel hair pasta, uncooked


Place the flesh of the avocado into a food processor or high-powered blender (like a Vitamix). Add fresh basil leaves, water,  lime juice, salt, pepper
, and hot sauce. Blend until mixture is completely smooth, and set aside.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain noodles.

Serve sauce immediately over hot pasta.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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