Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium Avocado
- 1/3 Cups virgin olive oil
- 3 cloves garlic
- pepper to taste (cayenne or freshly ground black)
- 1/3 Cups romano/parmesan cheeses, grated
- 1 Tbsp fresh basil or 1 tsp dried basil
- 1 tsp lime juice or undistilled cider vinegar
- water to bring to a cream-like consistency
- =
Directions
Prepare favorite pasta or rice. Process sauce shortly before serving. Split avocado, remove pit and scoop flesh with a spoon. Place in blender or food processor along with other ingrdients. Puree. Put puree in a large pan and bring up the heat slowly. Add water as needed to give the sauce a cream-like consistency. Before sauce begins to boil add pasta or rice and fold together. Remove from heat and serve immediately on warmed plates.