This is a great sauce and it’s full of healthy fat and flavor. I served it with some cubed, cooked chicken and rice vermicelli noodles (since I’m avoiding wheat). But you could serve it with any noodle you wish and have it as a main dish or as a pasta side dish.
1 ripe medium or large avocado (pitted and scooped out of the skin)
2-3 cloves of garlic
1/2 tsp. kosher salt
1/4 cup fresh basil
2 Tbsp. extra virgin olive oil
(Begin cooking your pasta before you start the sauce. By the time it’s al dente, your sauce will be all ready to go!)
In a food processor blend the garlic, the juice from the half lemon, and the olive oil. Add the avocado, basil, and salt. Process until smooth. If too thick, add water a couple of Tbsp. at a time through the feed chute until it reaches the consistency you want.
Garnish your pasta and sauce with zest from the lemon half and with extra chopped basil if desired. You may also want to add some salt and pepper.
Mine was pretty thick even after about a third cup of water added, but once it was mixed in with the pasta it was perfect!