Creamy Avocado and Basil Sauce

This Creamy Avocado and Basil Sauce is not only delicious, it is easy-peasy!

Our basil is growing like crazy so I’ve been trying to think of different ways to use it.

I trimmed about 12 leaves from the plants and then looked around my kitchen for ideas.

I found a couple of avocados, a lemon, and Greek yogurt.

What you’ll need: 6 oz Greek Yogurt, 1 avocado, 1 lemon, 10-12 basil leaves, and a food processor.

Put the Greek yogurt and basil into the food processor and combine.

Slice the avocado:

To remove the seed, whack the seed with your knife like this:

Carefully twist and remove the seed.

Pinch where the seed and knife meet and the seed will come right off.

Add the avocado to the basil and yogurt mixture and combine.

Look how thick and creamy this is!

Zest the lemon:

And then add the juice:

The upside-down microplane will catch the seeds for you.

I didn’t make that up, I saw it on Pinterest one day.

Last but not least, add salt and pepper to taste.

I had to taste & add several times until I had it just the way I wanted it.

Don’t be afraid to use the Taste & Add Method. It is the best way to make sure your recipe tastes the way you want it to taste.

Scoop the creamy goodness into a bowl:

And you’re ready to serve!

This Creamy Avocado and Basil Sauce is extremely versatile.

I put it on pan sautéed salmon last night and it was amazing!

It would be fantastic with fish, shrimp, chicken, as a pasta sauce, in egg/chicken salad, as a sandwich spread, or used as a salad dressing.

If you want to thin it out, add more lemon juice.

If you want it thicker, add another avocado. There are so many possibilities!

Just have fun with it and make it yours.