When you're forced to come up with your own sauces you tend to get creative (at least I do). Some of these are hits and some are complete flops. This one is a HIT! This very well could be my favorite thing that I've ever written about on this blog. I originally created this for a 'Chicken Primavera with Zoodles" dish which will soon be on the blog, but the uses for this sauce are limitless.
Here are some of the ways you'll want to use this:
(1) as a pesto with zoodles
(2) as a topping for grilled fish
(3) as a 'mayo replacement' in tuna or chicken salads
(4) as a dip for crudites
(5) as a base sauce for a 'pizza'
(6) as a burger topping
I tell you, I can't think of many things that this sauce wouldn't be AMAZING with. Yesterday I had it in a salad with baby spinach, chicken, peach and blueberries. Yumm! Plus, this sauce inspired my roommate and I to create a new hashtag... #yumacado
Gather your ingredients and make this tonight. I promise you won't be disappointed.
Spinach Avocado Pesto
Time: 5 minutes
Serves: 3-4 (or more depending on what you're using it for)
3 handfuls of baby spinach
1 handful of parsley - stalks and all
Zest & juice of one lemon
1/2 of a large Haas Avocado
1/2 t sea salt or pink himalayan salt
3 cloves garlic
1/4 cup olive oil
- Toss all the ingredients in your food processor. No need to chop anything.
- Blend until smooth.
Products that go along with this recipe: