As the cool temperatures start to tantalize me with the feeling of fall, I am jumping at the chance to buy my favorite pumpkin scented candles and literally drown myself in apple cider. But as my husband is quick to remind me, summer is still rocking and rolling and offering it's fresh and vibrant flavors. This lemon basil avocado sauce I whipped up last night perfectly balances bold summer flavors. Fresh basil, sweet garlic, creamy avocado and tart lemon blend into a rich smooth sauce that is amazing on pasta, zucchini noodles, salads and literally anything else you can think of that needs a bright creamy sauce.
Another fantastic aspect of this sauce is that it could not be easier to make. Simply throw everything into a blender and kaboom, you have a sauce that is satisfying and decadent in seconds. My favorite way to use this sauce is as an alfredo substitute on zucchini noodles or whole wheat spaghetti.
Add this sauce to your list of staple recipes and enjoy!
Lemon Basil Avocado Sauce
Juice of one lemon
1 clove garlic, peeled
1/2 cup basil leaves. stems removed
2 to 3 avocados, peeled and pits removed
salt and pepper to taste
Place all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for 1-2 days.