Cozy Cameo: Oh, Avocado

Slicing through your middle, my hand gives a twist
Slick, brown pit is removed
I peel back the waxy layer of dark, bumpy skin to reveal soft green flesh
Creamy, smooth
Blank, willing canvas
You wait for the spritz of green lime
A wisp of green onion
A coarse sprinkling of salt
The coolness of cream
You’re whirled and whipped
Fluffed into silk
You melt on the tongue
Mind if I take a little dip?

Taste what’s good and pass it on.

Ingrid

Fresh Avocado Crema With Cilantro Pumpkin Seed Pesto and Homemade Blue Corn Tortilla Chips
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Fresh Avocado Crema Ingredients: (serves 4)

4 ripe avocados, skin and pit removed
¼ cup light sour cream
1 ½ teaspoon sea salt
3 tablespoons lime juice
3 pumpkin seeds, for garnish
1 lime, cut into 4 wedges for garnish

Preparation:

-Place the avocados, sour cream, sea salt and lime juice into the bowl of a food processor and process until completely smooth, fluffy and ‘mousse’-like; spoon into a serving bowl, cover lightly with plastic wrap to keep green color fresh, and refrigerate until ready to serve.

Cilantro-Pumpkin Seed Pesto Ingredients:

1 cup fresh cilantro leaves
2 tablespoons raw, unsalted pumpkin seeds (or pepitas)
4 tablespoons lime juice
1 teaspoon lime zest
1 garlic clove
2 green onions
¼ teaspoon sea salt
¼ teaspoon ground pepper
3 tablespoons olive oil

Preparation:

-Place all ingredients except for the olive oil into the bowl of a food processor and process until well blended for about 30 seconds; drizzle in the olive oil while pulsing to incorporate for a few seconds more; check and adjust the salt level if necessary, and spoon into a small dish, cover with plastic wrap and refrigerate until ready to serve with Avocado crema.

Homemade Blue Corn Tortilla Chips Ingredients:

8 blue corn tortillas, each cut into 4 wedges
Vegetable oil for frying
Sea salt for seasoning

Preparation:

-In a large pot over medium-high heat, add enough oil to come about half-way up the pot; bring the oil up to 375 degrees, and in several batches as to not over-crowd the frying pot, fry the blue corn tortilla wedges for about 2 minutes, until golden and crispy; remove onto paper towel and immediately sprinkle with sea salt; repeat process until all tortillas have been fried/seasoned.

To Serve:

-With the Avocado Crema in a serving bowl, spoon a generous amount of the cilantro-pumpkin seed pesto over top, creating a fun design, and garnish with the pumpkin seeds; serve with the warm, blue corn tortilla chips and the lime wedges on the side.

Tagged as: avocado crema, cilantro, guacamole, pesto, pumpkin seed, tortilla chips