Since my last post introducing my new Vitamix, I’ve been having lots of fun exploring what it can do. The possibilities are endless, but one of the things it does well is to purée. This week I wanted something to go with a plain piece of salmon, and so made a purée with avocado, basil and rosé harissa paste (recipe below).
Such an easy process, and it tasted delicious atop the salmon:
but I also used it in other meals. As a sauce to go with courgette ‘spaghetti’:
and also to top a bowl of fiery chilli:
All these meals are gluten and dairy-free, and suitable for a Paleo diet, if you ignore the fact that the rosé harissa paste has soya oil listed as an ingredient. Such a tiny amount though, I wouldn’t lose any sleep over it. The purée itself is suitable for vegetarians and vegans.
You could also try it as a dip, with roasted vegetable crisps, or – if you eat bread – with bacon in a sandwich.
Here is my recipe:
Avocado, Basil and Rosé Harissa Purée
Prep time 2 minutes
Cook time 1 minute
Total time 3 minutes
Dietary Vegan, Vegetarian
2 Avocados (peeled and stone removed)
Large handful Fresh Basil
2 cloves Garlic (peeled)
1/2 Lemon (juice of)
1 teaspoon Rosé Harissa Paste
2 tablespoons extra virgin Olive Oil (I used smoked olive oil)
Salt and Pepper
Put all the ingredients except for the olive oil into the Vitamix.
Select Variable 1, then slowly increase the speed to Variable 8.
Remove the lid plug and while the machine is running, slowly pour the oil through the lid plug opening.
Blend until smooth, this should take no more than one minute.
Use immediately, or any remaining purée can be kept chilled in the fridge in an airtight container.
(I made this in a Vitamix, but I’m sure you could make it using a stick blender or other blender/food processor)