You likely haven’t made this yet, so you’re welcome in advance. My family truly cannot get enough of this avocado sauce! It’s been getting dumped on everything lately. Yes, it’s that good.
It’s gluten free, dairy free, vegan, paleo and whole-30 compliant. Now, if you’re one of the few people like my good friend, who, when she told me didn’t like avocado and she’d rather eat a whole raw onion than that – you better believe I questioned our friendship. We’re still friends but I’m weary. Life without guac?! Say whaaat?!
This is also a great way – mama’s out there – to get your little ones to devour something they may otherwise turn up their nose to. Plus it has so many healthy ingredients that just the sauce alone helps meet their daily intake of healthy fats, protein, and other vitamins and minerals! Please note this does contain pine nuts so if your child has a nut allergy you can omit and/or sub with sunflower seeds or pepitas!
I made this lovely breakfast-looking dish for lunch. I could eat eggs for lunch every day. I’m big on having fruit in the mornings, so it works out well. I poured the avocado sauce on top of spinach, baby kale, roasted carrots, and steamed broccoli. Then topped it all off with two farmers market eggs (pasture raised, free range). So yum.
Here’s another lunch I had (egg-less) but super tasty using these grain-free crackers – recipe coming soon! I’ve been doing a lot of whole 30-compliant dishes lately, so to stay on that track enter grain-free crackers (different than the raw and delicious carrot pulp crackers from ages ago)! While they do say don’t even bother making anything be “like” anything else, I ignored that advice for this recipe. I will follow it for any dessert-type indulgences and save it for the real thing. The avocado sauce, if you make it pretty thick, can be piled on top of crackers or bread!
This is what I had for dinner – chicken meatballs from the Whole 30 cookbook (I love that cookbook!!!), organic roasted baby beets and organic spinach leaves from the farmers market, and organic sweet potatoes (from Trader Joe’s). I poured the avocado sauce on it to elevate this already delicious dish!
Even Evie gets lots of sauce for her pea fritters!!! And seed crackers – up soon!
- 1 cup basil
- 1/2 ripe avocado
- 3 TB pine nuts
- 1/4 cup water
- 2 cloves garlic, minced
- 1.5 TB extra virgin olive oil
- 1/2 lemon, squeezed
- 1/2 tsp sea salt
- Toss all ingredients into a food processor or Vitamix and process/blend until smooth! Store in an airtight container (I used a mason jar) up to a week! Put in on everything.
- Depending on the size of your avocado, you may need a little less or a little more liquid depending on your desired consistency. I prefer it a little thicker than runny.
- Can be used as a dip, spread onto bread in place of mayo, as salad dressing, or just eaten straight with a spoon!