My favorite recipes are usually those that happen “by mistake” and evolve into something not originally planned. Being able to change a recipe as you taste it is the beauty of cooking. While making a play off of Mark Bittman’s recipe, I tasted it and the basil and garlic were overpowering and gave the sauce too much sharpness. Adding avocado and coconut milk mellow it out a bit, giving it a lot more of a balance.
Basil Avocado Sauce
Inspired by Mark Bittman
- 4 garlic cloves, peeled – tip: If you have the time (I didn’t), I’d recommend roasting garlic and then putting it in. This will give the sauce a very rich flavor
- 1/4 cup extra virgin olive oil
- a very large bunch of basil
- 1/2 teaspoon sea salt
- 1 small avocado- make sure it’s quite ripe!
- 1/4 cup coconut milk
