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Avocado and Basil Pasta

Pikantne Vegan dishes Snacks 20 min Easy 14 wyświetleń ~30.64 PLN - (0)
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Description

Creamy, aromatic paste made from ripe avocado and fresh basil — a quick and satisfying vegan snack. The combination of the delicate, buttery texture of avocado with the intense, slightly anise-like note of basil and the tangy lemon juice creates a fresh, balanced flavor. The paste is perfect as a spread for bread, a dip for vegetables and crackers, or as an addition to toasts, wraps, and salads. Visually, it looks stunning — light green, creamy consistency with contrasting basil leaves, a drizzle of olive oil, and optional golden pine nuts.

Składniki (9)

Servings:
4
  • Avocado 2 szt.
  • Lemon juice 30 ml
  • Olive oil 30 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Fresh basil 0.7 pęczek
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Pine nuts (optional) 30 g
  • Chili flakes (optional) 2 szczypty
💰 Szacowany koszt dania: ~30.64 PLN (7.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Prepare all the tools and ingredients: a cutting board, a sharp knife, a spoon for scooping, a large mixing bowl, a fork or masher, a lemon squeezer (optional blender or food processor if you want a smooth consistency). Wash the basil leaves under running cold water and gently dry them with a paper towel or salad spinner. Check the ripeness of the avocado: it should yield slightly to gentle pressure from your thumb (it should not be very soft like mush).

Ingredients: Fresh basil, Avocado
Use a sharp, narrow knife to cut the avocado and a large bowl if you will be mixing. If the avocado is hard, leave it at room temperature for 1–2 days to ripen.

Preparation of garlic and basil

2

Peel 2 cloves of garlic (10 g). For a milder flavor, grate the garlic on a fine grater or use the flat side of a knife to lightly crush it first, then chop it very finely. Tear the basil leaves from the stems (do not chop the stems, they are tougher) and roughly chop about 20 g of leaves — you can also use whole smaller leaves for decoration.

Ingredients: Garlic, Fresh basil, Lemon juice
If you don't like the strong raw garlic flavor, combine it with lemon juice and olive oil 2 minutes before adding it to the avocado — it will soften the sharp taste. Use a microplane grater for quick and even mincing of the garlic.

Preparing avocado

3

Place the avocado on a cutting board. Holding it steady, cut around it lengthwise until you reach the pit. Twist the halves in opposite directions to separate them. Gently hit the pit with the knife blade so that the knife embeds into it, then twist the knife and remove the pit. Using a spoon, scoop out the flesh from the halves and transfer it to a large bowl. If you want to measure the amount accurately, you can weigh the scooped flesh — typically use two medium fruits (~400 g of total flesh).

Ingredients: Avocado
Be careful when removing the pit — hold half of the avocado in your hand, but keep your hand slightly bent so the knife doesn't slip towards your fingers. A ripe avocado should be soft but not mushy.

Mixing and consistency

4

In a bowl with the avocado flesh, immediately add lemon juice (30 ml) — this will prevent browning and add freshness. Add grated/chopped garlic and coarsely chopped basil (20 g). If you want a very smooth paste — transfer the ingredients to a food processor/blender and blend in short pulses for 10–20 seconds until you achieve the desired smoothness. If you prefer a rustic texture, use a fork or masher and mash the flesh until creamy with small pieces (mix for about 1–2 minutes).

Ingredients: Avocado, Lemon juice, Garlic, Fresh basil
Use the blender in short bursts to avoid overheating the paste; if mixing by hand, keep the bowl steady on the counter. The paste is ready when there are no large chunks of avocado, but it still has a creamy texture (it should not be watery).

Seasoning and emulsifying

5

While mixing, slowly pour in the olive oil (30 ml) in a thin stream, stirring constantly — this will make the paste silkier and slightly shiny. Add salt (2 g) and pepper (1 g), mix, and check the taste. Taste and if necessary, add more lemon juice (5–10 ml) or salt until the flavor is balanced — acidity, saltiness, and creaminess should complement each other.

Ingredients: Olive oil, Salt, Ground black pepper, Lemon juice
For emulsifying, it's best to use a hand whisk, fork, or blender on low speed. Add the oil slowly — adding it too quickly may cause the paste not to bind evenly.

Preparation of toppings (optional)

6

If you are using pine nuts (30 g), heat a dry skillet over medium heat and toast them for 1–3 minutes, stirring often with a wooden spoon — they will be ready when they turn golden and start to release their aroma. Be careful, as they can burn quickly. If you are using chili flakes, prepare them for sprinkling at the end.

Ingredients: Pine nuts (optional), Chili flakes (optional)
For toasting the nuts, use a dry pan and keep them moving to prevent burning. Remove the pan from the heat immediately after achieving a golden color — the residual heat from the pan will continue to cook them.

Serving

7

Transfer the paste to a small bowl or a flat plate. Drizzle a little olive oil on top for shine, and garnish with a few basil leaves. Additionally, you can sprinkle with toasted pine nuts (optional) and lightly dust with chili flakes if you want a spicier touch. Serve with fresh bread, toast, crackers, or vegetable sticks.

Ingredients: Olive oil, Fresh basil, Pine nuts (optional), Chili flakes (optional)
For an aesthetic presentation, use a flat, light-colored plate — it contrasts with the green of the pasta. Additionally, you can add sliced cherry tomatoes for a color contrast.

Cleaning and Storage

8

If you are not serving the paste immediately, transfer it to an airtight container. To prevent browning, level the surface of the paste and lightly drizzle a thin layer of olive oil on top, then cover with plastic wrap directly touching the surface of the paste (without air bubbles). Store in the refrigerator for up to 24-48 hours.

Ingredients: Avocado, Olive oil
Avocado may darken over time — if it has a light green layer underneath, it is still fresh. If the surface is deeply brown and has an off smell — throw it away.

Fun Fact

💡

Avocado comes from Central America and was used by indigenous people as a valuable source of fat — it was once valued as an energy food. Basil, on the other hand, has a long history in Mediterranean cuisine and is a symbol of aroma and freshness.

Best for

przyjęcia i spotkania towarzyskie szybka przekąska przed obiadem śniadanie lub brunch

Tips

🍽️ Serving

Serve the pasta in a small bowl or on slices of warm, crispy bread. For a contrast in texture, add toasted pine nuts or chopped sprouts. It also works well as a topping for wraps, tacos, or as a base for sandwiches with grilled vegetables.

🥡 Storage

Store in an airtight container in the refrigerator for a maximum of 24-48 hours. To slow down browning, cover the surface with a thin layer of oil and press plastic wrap directly onto the paste. Do not freeze — the texture and flavor deteriorate after thawing.

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