Avocado Cream Sauce/Pesto Hybrid
Why I Love This Recipe
Truly an experiment! My plan was to make an avocado cream sauce, but I had a bunch of basil so I fused the recipe I had in mind with a pesto.
Ingredients You'll Need
1/4 cup pepitas/sunflower seeds, plus more for garnish
4 small garlic cloves
1 medium (ripe) avocado
1/4 cup heavy cream
3 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan, plus more for garnish
2 packed cups fresh basil leaves, plus more for garnish
Salt and pepper to taste
Parsley for garnish
Directions
in a food processor, pulse garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, salt and pepper to food processor and pulse until chunky
Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup cream, (add water as needed and oil if need moisture), scraping down sides as needed. If serving with pasta, reserve some pasta water and add as needed to achieve desired consistency
Garnish with parm, pepitas and parsley and serve
enjoy!
Pairs Well With
gnocchi or bucatini
