Creamy Avocado Pasta Sauce

Adapted from "Oh She Glows"

I adore avocados in any way, shape, or form, so when I came across this amazing recipe, I just knew I had to share it with everyone. This recipe is completely Vegan and is very addicting (as anything with avocado, garlic, and lemon should be!). It was created for regular flour pasta, but the creator also recommends grabbing some veggies and using a spiralizer to make veggie pasta for a light summer dish.

Ingredients:

1 medium ripe avocado
1/2 lemon, juiced and zest to garnish
1-3 cloves garlic, depending on preference
1/2 tsp salt
2 Tbsp extra virgin olive oil
Fresh ground pepper, to taste

Optional:
1/4 cup fresh basil


Directions:

Peel your avocado and remove the pit.

Combine your olive oil, garlic, and lemon juice in a food processor until smooth.

Add the avocado, salt, and basil and process until smooth again.

Done!

Add as a sauce to pasta or veggie pasta, use as a dip for chips, a spread for sandwiches, or basically anything where a touch of garlic and lemony avocado would be a perfect compliment.

Cilantro Pesto

INGREDIENTS

1 cup cilantro leaves (stems are OK, too), packed
2 Tbsp grated Parmesan cheese
2 cloves garlic, minced
6 Tbsp water
1 Tbsp extra virgin olive oil
1/2 cup sour cream
Sea salt, pepper, and chile powder to taste

DIRECTIONS

Remove the roots from the cilantro, then clean the leaves and stems very well and pat dry. Roughly chop.

Add cilantro, garlic, and Parmesan cheese to a food processor and process until everything seems stuck to the sides and will not chop anymore. Add in the water and the oil and process again.

As the food processor is working, drop the sour cream in from above until you get the consistency you want. Add salt, pepper, and chile powder to taste.

Will keep in the fridge for several days.

Nut-Free Pesto

The flavour and texture of traditional pesto without the nuts.

INGREDIENTS

4 cups fresh basil
1/2 cup extra virgin olive oil
2 Tbsp Parmesan cheese
1 Tbsp oatmeal
3 cloves of garlic (or use roasted garlic for a milder flavour), minced
Sea salt to taste

DIRECTIONS

Place all ingredients in a food processor and pulse until a fine paste is formed.

Ideas for using pesto:
- Spread on a sandwich.
- Spread it on any thin cut of meat or fish, then coat with bread crumbs and quickly saute.
- Mix with extra olive oil or mayonnaise to make a salad dressing. It is especially good on pasta salads.
- Stir into rice, mashed potatoes, or hot vegetables.
- Toss with hot cooked pasta and the heat will bring out the flavours of the basil, garlic, and cheese.
- Drizzle over grilled meats or vegetables.

Aioli (Garlicky Mayonnaise)

Makes a half-cup. Aioli is delicious on baked potatoes, French fries, steamed vegetables, and sandwiches.

INGREDIENTS

1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice

DIRECTIONS

Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.

Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.

Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.

English Pea Spread

INGREDIENTS

1 lb fresh English peas (still in their pods)
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup freshly grated parmesan cheese
Tiny pinch of cayenne
Lemon zest
Sea salt to taste

DIRECTIONS

Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. Cook between ten and thirty seconds, until just barely tender. Quickly drain.

After draining, puree the peas. Add a generous squeeze of lemon. Add the toasted pine nuts, and puree one more time. Stir in the parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Adjust seasonings to taste.

Spread on crackers or sliced baguette.