Haven't tried this one as the cheeses aren't available here and the oil could be reduced.
Ingredients:
- 1 medium Avocado
- 1/3 cup virgin olive oil
- 3 cloves garlic
- pepper to taste (cayenne or freshly ground black)
- 1/3 cup romano/parmesan cheeses, 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
Instructions:
1. 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.
Um bhaiya! I'm a pesto fan! And one thingie I have learnt that even though it may make your heart flutter don't reduce the oil! It's all your basic food chemistry, emulsification and what not. If you reduce it won't be anything but a dry grind and when you mix it with the pasta it won't do too much.
ReplyDeleteTrust in the Olive Oil and go for it. Once you make one, you won't stop. i turn most of my greens into pesto, spinach, amaranth, kale, just don't tell the hubby ;)