This unctuous and liquescent sauce will predispose you toward gratuitous and superfluous polysyllables without apparent foundation. You won’t need much of this creamy richness, and you’ll love the color as much as the texture and taste.
I find it useful on starches (like rice, quinoa, and noodles) as well as on steamed veggies, salads, and as the secret sauce on my bean burgers.
1 small garlic clove
1/3 of an avocado
1 ½ teaspoons water
6 fresh basil leaves
3 sprigs of fresh parsley, stems and all
1 green onion (dark green part only, not white)
2 teaspoons tahini
3 teaspoons apple cider vinegar or lemon juice
Pinch of kosher salt
Dollop of maple syrup or agave
(optional slosh of olive oil)
- Process the garlic clove in a food processor or blender until finely chopped.
- Add in the avocado, water, basil, parsley, onion, tahini, and vinegar or lemon juice. Process until smooth.
- Add salt and pepper and just a slosh of sweetener.
- If it’s too tart for you, try adding more tahini, water, or a slosh of olive oil.
This beautifully green dressing is good cold on salads or as a dip for crudités, but I love it over quinoa and steamed vegetables, perhaps with a bit of veggie burger crumbled over the top.
The upper photo is quinoa with zucchini, sweet potato, red onion, and crumbled Sweet Potato, Quinoa, and Barley Burger that had a bit of vegan mozzarella melted on it.
The lower photo is mixed greens, carrots, radishes, jicama, green onion, pear, Kalamata olives, and leftover Quinoa, Sweet Potato, and BarleyBurger.