Avocado-Pesto Dressing
Without the aid of dairy products, it is often hard to achieve a “creamy” consistency in recipes such as dressings, ice cream, dips, and sauces.
One of the many ways in which to achieve a creamy consistency when avoiding dairy or soy products is to use avocado. Raw avocado, when blended and mixed with strong flavors, lends an incredibly rich and creamy mouth feel to many dishes.
I love to use avocado in dressings blended and mixed with strong flavors, lends an incredibly rich and creamy mouth feel to many dishes.
I love to use avocado in dressings and sauces and even desserts too! This dressing is amazing on salads, as a dip, and over chicken or fish, just to name a few uses.
YIELD: APPROXIMATELY 1½ CUPS
- 1 large ripe avocado (about ¾ cup), pitted and peeled
- ½ cup loosely packed fresh basil
- ½ cup loosely packed fresh cilantro
- 1 clove garlic
- Juice of 1 lemon
- Juice of 1 lime
- ½ cup olive oil
- ½ cup coconut oil, melted
- 1 tbsp red wine vinegar
- 2 tbsp apple cider vinegar
- ½ tsp sea salt
1. In a blender or food processor add the avocado, herbs, garlic, and citrus. Pulse until mostly smooth.
2. Set the blender to medium low and slowly pour in the oils in a drizzle, one at a time. The process to completely add the oils should take about 10 minutes.
3. Finish by adding the vinegars and salt.
4. This dressing is best used immediately but can be stored for a day in the refrigerator.
Originally posted 2020-02-07 14:04:30.