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!
CREAMY AVOCADO SAUCE WITH FRESH BASIL AND LIME
Inspired by Kathy Hester’s The Easy Vegan Cookbook
3 – 4 servings
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. 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.