Creamy Basil Garlic Avocado Spaghetti
St. Patrick’s Day is coming up this weekend but you wouldn’t even know it where I live. Oaxaca, Mexico is not the most festive when it comes to Irish holidays and understandable so. However, in grade school I remember it was always SOO important that I wore head-to-toe green to avoid the dreaded St. Patty’s Day pinching. I would spray my hair green, paint my nails green, wear a green shirt with green pants (yes, I had green pants when I was 10!) and add some sort of green to my shoes if they weren’t green already. It may seem a little over the top, but for me, you could never be too prepared or protected against Patty’s Day pinching. Now I’ve toned it down a bit. (Maybe just the green nail polish will be enough to protect me), but I’d still like to include some sort of green.
To help green things up, I wanted to present green recipes for this week to keep it a little more fun. Today and Thurday’s post will both be recipes including green foods! Don’t worry, green means GOOD!!
Green means AVOCADOS! Avocados are awesome! And they pretty much go great with everything. This week I wanted to use them in a more creative way and incorporated them to create the creamiest basil garlic sauce you’ve ever had!
For this recipe two avocados do all the work on the creamy side, without any help from cream or dairy. When making this recipe, I didn’t have fresh basil on hand so I used a dried version; however, fresh basil will definitely give it a more intense flavor. Add some garlic, spices and water and you’re all set on this sauce!
- 2 avocados
- 2 gloves of garlic
- 2 tbs basil
- 1 cup water
- 1 tsp red chili flakes
- Salt and pepper to taste
- Add all ingredients to a blender and blend until completely smooth. More water little by little until desired consistency is achieved.
- Mix with cooked spaghetti pasta and serve with sauteed diced onions and tomatoes. Enjoy!
Please leave a comment below and let me know how this recipe worked out for you!