Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 @@@@@ Avocado Pesto 1 medium Avocado 1/3 Cups virgin olive oil 3 cloves garlic pepper to taste, (cayenne or freshly ground black) 1/3 Cups romano, or parmesan cheeses, or mixed, grated 1 Tbsp fresh basil, or 1 tsp dried basil 1 tsp lime juice, or undistilled cider vinegar water, to bring to a cream-like consistency Prepare favorite pasta or rice. Process sauce shortly before serving. Split avocado, remove pit and scoop flesh with a spoon. Place in blender or food processor along with other ingrdients. Puree. Put puree in a large pan and bring up the heat slowly. Add water as needed to give the sauce a cream-like consistency. Before sauce begins to boil add pasta or rice and fold together. Remove from heat and serve immediately on warmed plates. Serves 4 Source: Fresh California Avocado Formatted by Chupa Babi: 04.12.08 " Alternative flavored pesto sauce for pastas and rice. This is a fairly light vegetarian dish. " ----- Quote Link to comment Share on other sites More sharing options...
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