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Avocado/Apple Puree with Fresh Tarragon


This is a light uncooked puree that is perfect to enhance grilled shrimp (for which we used it), fish or other light meat. It is brightly flavored without being overly acidic. A slightly earthy note comes from the manchego cheese.

This would also be good as a dip or sandwich spread.

Original recipe by Andrew Richards, Port Orchard WA

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  • 2 small sprigs of flat leaf parsley
  • 2 small sprigs of fresh tarragon
  • 3 T fresh Meyer lemon juice
  • 1/2 cup of flavorful California extra virgin olive oil such as arbequina
  • 1 slightly tart apple such as Fuji or Jazz, peeled and cored and cubed
  • 2 ripe avocados
  • 1 green onion (scallion)
  • 1/2 cup of dry white wine such as Sauvignon Blanc
  • 2 – 3 ounces of Manchego cheese that is somewhat dry, cubed
  • Kosher salt and white pepper


Preparation time 30mins
Cooking time 30mins


Step 1

In a blender, combine parsley, tarragon and lemon juice, adding the olive oil slowly until ingredients have been pureed and the mixture is emulsified. Add the next 5 ingredients and blend until smooth. This may take a few minutes since the mixture is thick. You may have to stop the blender and scrape the sides, but don’t try to hurry the puree by adding too much wine – it is meant to be thick. Add salt and pepper to taste. This is best served soon after preparation since it tends to discolor. If you must serve it later, cover by putting plastic wrap directly onto the sauce and refrigerate.

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