This dressing should be made as close to serving time as possible to prevent it from turning brown.
- Yield: Makes 1 cup
Source: Martha Stewart Living, July/August 1999
- 1 ripe avocado
- 1/4 cup loosely packed fresh basil leaves
- 1 small clove garlic, peeled
- Juice of 2 limes
- 3 tablespoons red-wine vinegar
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Slice avocado lengthwise. Remove and discard the pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine's feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately.