You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Raw Avocado basil dip is a simple and creamy, vegan, dairy free, sugar free, nut free and oil-free dip made using 6 ingredients including salt. The dip is bursting with fresh flavours from fresh organic basil and has the tanginess from lemon juice.
Avocado Basil Pesto or a dip?
I am not calling this dip as pesto as it does not have any oil or cheese but yes it is nothing less than a rich pesto. It has the creamy texture and the necessary fats from avocado. But you can definitely call it a lighter version of avocado basil pesto minus the cheese.
Recipes with Avocado Basil Dip
This Raw Avocado Basil dip is so versatile that it can be used in your salads, as a spread on your bread or as a snack along with your crackers. You can make some nice avocado and basil pesto pasta or avocado and basil spaghetti. One can make this dip or pesto in bulk and consume this in 2-3 days max. I made zoodles from some of this and stored the remaining in the fridge and consumed within 2 days.
I would have not done this if I did not have some fresh basil from my garden. Had to put it to good use. Avocado was lying in my fruit trolley all ripe begging me to eat it. The smell of fresh basil from the other end. So I thought of combining these two to make a yummy and healthy dip.
Choosing an Avocado
I saw avocado for the first time in 2013 when I came to Ireland. I did not pick this fruit for the first 4-5 months as was not sure what to do. There were ripe avocado and unripe as well. The darker skin made me think that they are going to go bad, but I was wrong. Yes when the fruit is new to you, you really do not know how to use it.
So finally I did a google and found out what is Avocado and how to use it. Now I always bring 2-3 avocado’s in one go from unripe to ripe. That is I bring the unripe ones which will take 5-6, 3-4, 1-2 days to ripe on the counter. In this way, I am not allowing them to ripe in a single day. They take time to ripe and we have time to eat it too.
The firm not ripe avocado’s take 5-6 or 4-5 days depending on the climate. If you are in a cold climate more days and warm climate fewer days.
The light green avocado is not ripe at all and needs time to ripe. If you press against your thumb they would be hard. They are not ready yet. Leave it on the counter for a couple of days.
As they turn ripe the skin gets dark and they start getting a bit soft. Now if you press your thumb if they feel still hard and there is no indentation they are yet not ready to cut, but almost ripe.
Next day if you do the same thumb test again, you should get a slight indentation. That is a sign that they are ready to eat.
Cutting an Avocado
Check out this detail video in the recipe card on How to peel and cut an Avocado.
Place a ripe avocado on your cutting board or hold it in your palm. Run a sharp knife lengthwise until you hit the seed. You should be able to run the knife completely inside until you hit the seed. Rotate the avocado so that the knife slides on the other end and you are able to cut lengthwise from start to finish.
Now you have a cut all over. Just twist the avocado and you should be able to get clean 2 halves. Gently remove the seed with the help of a spoon. Many use a knife to do this, but I avoid it, as it might lead to injury.
Now Scoop out the flesh with the help of a spoon. You can either make cuts first and then scoop the flesh or just remove the whole flesh in one go.
If you are not using the whole Avocado, use the half without the pit. Do not remove the pit from the other half. Apply some lemon juice on the open flesh and wrap in a cling film or a Bee’s wrap. Store it in the fridge for 1-day max. Do remember that avocado when cut open turns brown due to oxidation. If it does, cut the top layer and use the remaining.
Recipes with Avocado
Though there are many recipes that I love to make with Avocado. My chocolate indulgence with avocado is this Healthy Avocado Chocolate Mousse and my kids love this Whole Wheat Chocolate Avocado Banana Muffins.
Process of making Creamy Avocado Basil Dip
The rest is history. I added the ingredients on the go and made this no-cook, 5 min recipe. It really can be whipped on the go. All you have to do is add the ingredients in a food processor or a grinder and blend until you get a smooth silky consistency.
I have used Avocado, basil, garlic, lemon juice, salt, and black pepper. One can replace basil with mint. Garlic can be omitted but it goes well with avocado and gives a nice kick to the overall dish. Black pepper is again optional, but if you like mild spice I would advise adding it.
So here goes the recipe of Raw Avocado Basil Dip
Raw Avocado Basil Dip
- Food Processor/Mixer Grinder
- 1 medium size Ripe Avocado
- 1 or 2 medium size garlic clove
- 15-20 Basil Leaves
- 1 tablespoon Lemon Juice
- Black Pepper to taste
- Salt to taste
- Peel and cut the avocado.
- Add all the ingredients in a food processor and blend until smooth.
- Use it as a spread for your breads, flatbread, pasta or noodles.
- Refrigerate if not using immediately.
Pin it for Later:
Linking this with:
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.
Did you get my 7 days Vegan & Gluten Free Breakfast/Meal Plan? if not Enter your details below.