Plant KitchenSauces, dressings & dips
Avocado-Coconut Aioli
Ingredients
- 1avocado
- 1bunch basil, leaves only
- ¼ cupcoconut milk
- 2 tablespoonswasabi paste
- Juice of 1 lime
- Sea salt
Method
- Place the avocado, basil, coconut milk, wasabi, and lime juice in a blender. Blend until just smooth, 15 seconds. Be careful not to overblend. Season to taste with salt and serve.
Notes
Use this as a condiment for any dish, hot or cold - and especially with our Root Vegetable Hash (page 193). The wasabi makes the aioli super pungent, and it goes well with roasted vegetables of any kind. Store, refrigerated, for two or three days.