How many of you are swimming in basil these days? Yeah, we are too. I love pesto as much as the next gal, but isn't it really best for dressing hot pasta? Since I'm low-carb'ing it, that's not really an option. My husband came up with this idea for a basil green goddess dressing. I whipped up this yummy concoction to go over an easy side salad, but we ended up dipping our grilled chicken and garlic roasted cauliflower in it too. Our 4 year old, who isn't usually a fan of avocado, really loved this stuff. It's a quick recipe that's really creamy and satisfying (and vegan too)!
Basil Green Goddess-vegan
Makes about a cup
- 2 cups basil leaves
- 1 ripe avocado, pitted
- 1/4 cup olive oil
- 4 tablespoons (or more) water
- 2 teaspoons rice wine vinegar
- 1 teaspoon Tabasco hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
In an immersion blender-friendly container, add the basil, avocado, olive oil, 4 tablespoons water, vinegar, Tabasco, salt and pepper. Blend until combined. If the dressing is too thick, add 1 tablespoon of water at a time until you reach the desired consistency. Check seasoning before serving. Because avocado and basil browns quickly, eat immediately. Note, any leftover dressing will turn brown as it oxidizes.