After devouring an avocado-dressed pasta dish in an Italian restaurant, I was determined to recreate it at home. Surprise! This seemingly decadent dish sauce is not only a snap to make, versatile, but healthy too, full of fiber and monounsaturated fats. Use this avocado sauce over pasta, as a dip for vegetables. It also serves as fantastic addition to Mexican or Asian dishes with added heat via either hot sauce or wasabi. This recipe works fine with frozen avocados for most dishes, such as “Non-Sushi Sushi Rolls” post.
Adapted from Jesse Brune, The Food Network
- 2 garlic cloves
- 1/2 lemon (2-3 tablespoons)
- 2 tablespoons olive oil
- 1/8 -1/4 tsp salt to taste
- Ground pepper to taste
- 2 avocado pitted and cut into chunks
- 2 tablespoons chicken broth (vegetable broth or water), or more as needed
- Optional: wasabi, 1/8 teaspoon wasabi powder or hot sauce to taste
- In a blender or food processor, combine the garlic, lemon juice, olive oil, salt and pepper and process until smooth.
- Add the avocado chunks and process again.
- Add chicken broth and blend until the sauce reaches a smooth and silky texture. Add more broth if needed until it is the consistency of a rich, cream sauce.
- Taste the sauce and adjust the flavor by adding more seasoning or lemon juice.
- The sauce is now ready to use. Otherwise, cover and refrigerate until ready to serve.