There was an avocado sale at my local markets (c'mon, not only Asians seek bargains) as they must have been in season. Rather than using avocado in typical ways such as in salads or as a spread in a sandwich, I made an avo sauce/paste. This was made of avocados, apple cider vinegar, tahini, fresh herbs such as chives and basil and (maybe) fresh lemon juice. I blended all the ingredients in a food processor until smooth. If I had more herbs, this would make a wonderful pesto-like sauce.
The sauce was tangy and creamy and the colour was cool in a odd way. It complemented boring carbs such as rice as it gave it a risotto or pudding texture.
And pasta.
And I replaced conventional tomato paste used in pizzas with the avo sauce.
Surprisingly, the avocado sauce/paste kept well in the fridge without turning brown. The vinegar or lemon juice probably contributed to this.
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