Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 large potatoes
- 1 ½ avocado (s)
- 0.5 ½ shallot (s)
- 1 tablespoon pine nuts
- 1 clove garlic
- 2 tablespoon lemon juice
- 1 tablespoon milk
- 60 g ricotta
- salt
- Cayenne pepper
- 4 basil leaves
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked.
- Cut the onion into small cubes. Cut 1/2 avocado into cubes and put aside, drizzled with a little lemon juice. Puree the rest of the avocado with the ricotta and milk. Chop or squeeze the garlic and add the onions. Season to taste with salt, lemon and cayenne pepper.
- Cut the basil into fine strips and fold in.
- Roast pine nuts in a pan without oil. Then sprinkle these on the cream and serve with the potatoes.
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