Avocado and Rocket Butter
I highly recommend this wonderful avocado butter as an accompaniment for any BBQ or roasted meat, baked vegetable and even simple pasta supper. I am going to keep the recipe as it is, and keep the butter content as otherwise to me the recipe just becomes an avocado dip!
Make sure you add the lemon juice as this will prevent the avocado from discolouring too quickly, and give longevity to the butter for a couple of days. This avocado butter is a natural product without any additives or preservatives, so I am afraid it will discolour but it will last a couple of days if stored in an air tight container (or Kilner jar as in the photo) in the fridge.
One of my favourite natural butters and a recipe I repeat often.
Ingredients
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1 large avocado- soft, ripe, stone and peel removed
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80g butter- at room temperature
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2 tbsp cream cheese
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1 red chilli- deseeded and finely chopped
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1 big handful of fresh rocket- washed, stalks trimmed, mainly leaves, roughly chopped
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1 large lemon- zest and juice
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Plenty of freshly ground black pepper
Instructions
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01 Combine all ingredients into a food processor and blend to a smooth paste.
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02 Turn into a glass jar with a tight fitting lid or use a plastic container with a lid. Seal well and keep in the fridge until required. This butter will keep its GREEN colour for up to 48 hours.
Notes
I recommend to use the Hass variety of avocado, the type with a dark green coloured, bumpy skin and a dense texture (less watery). The richness of the fruit makes the Hass avocado extremely easy to mash and whip, whilst giving that very very unique 'avocado' flavour so perfect for this delicious butter.
