Have you ever noticed that winter boots (not true snow boots, but the fashion variety found in many department stores) have absolutely no traction. Zero tread to be found. Just a sleek smooth sole. The irony has always struck me. Sure, they are the fashion statement of the decade, and I own a closet’s worth, but shouldn’t the shoes we wear to battle the ice and snow give us a little something extra to grip these slippery conditions?
I’ve pondered this phenomenon from time to time along with life’s other great mysteries, but it wasn’t until this week that it really hit me. Literally. There I was, legs in the air, back on the ground, the contents of my purse strewn about, my groceries flung every which way, and my coffee creating a stylish new pattern on my winter coat.
I lay there for a few minutes. Like an overturned turtle.
Finally, the thought that some passerby might see me in my current condition and mistake me for dead was enough to get me up and very tentatively hobbling toward the front door. Add this to the list of Laurel’s most embarrassing moments. We’ll place it right after last year’s Christmas party dancing session that led to an eight inch rip in the pants. Ya, you should have seen those moves.
Some things in life just aren’t practical like tread-less boots. But you know what is practical, this sauce. It is quick, easy, and versatile. Ill whip up a batch and keep it in the fridge for easy eats all week. I toss it with some al dente brown rice pasta for a quick week night meal. The next day Ill spread it on toast or eat it as a dip with crackers. It is the perfect condiment when slathered on a loaded veggie burger. Not all things in life are practical, fewer are easy, but this sauce… its both.Print
This sauce is SO fresh and creamy. I always keep a jar handy in my fridge. It is great as a dip for crackers when the mid-afternoon snack attack hits. It is the most creamy pasta sauce. And when slathered on sandwiches it adds mega flavor. This recipe is really forgiving. Don’t like one of the herbs? No problem, just swap it out for the same amount of any of the other herbs in and the recipe. It will be just as delicious.
- 1 avocado
- 1/2 cup loosely packed basil leaves
- 1/2 cup loosely packed spinach
- 1/2 cup loosely packed cilantro leaves
- 1/2 cup loosely packed flat leaf parsley
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/2 teaspoon salt
- Combine all of the ingredients in a food processor fitted with the S blade. Process on high until the sauce is smooth, scraping down the sides as necessary to fully incorporate all of the ingredients. The sauce will store in an airtight container in the fridge for several days.