Basil Avocado Chutney
Yield
1 servingsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
packed, washed and spun dry |
*
|
| ⅓ | cup |
almonds
blanced |
*
|
| 1 | each |
garlic cloves
|
|
| 2 | teaspoons |
lemon juice
fresh, to taste |
|
| 1 | each |
avocados
peeled and pitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
packed, washed and spun dry |
*
|
| 79 | ml |
almonds
blanced |
*
|
| 1 | each |
garlic cloves
|
|
| 1E+1 | ml |
lemon juice
fresh, to taste |
|
| 1 | each |
avocados
peeled and pitted |
|
Directions
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine.
Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1½ cups.
