Prep 5 mins
Cook 15 mins
This is a delicious (paleo and whole30-friendly) recipe. It can be used raw or warmed and is best served with pasta or zoodles (zucchini noodles). Avocados are one of the healthiest vegetables for you and are naturally creamy in texture, which makes them great for use in sauces and dips (not to mention they taste great!). You can keep it kid friendly, or add in red pepper flakes to kick it up a notch. I also tend to incorporate baked chicken with it for a well-rounded meal.
- 1 large avocado (pit removed)
- 1 bunch fresh basil
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground pepper
- 3 garlic cloves (crushed)
- 2 tablespoons extra virgin olive oil
- 1⁄2 lemon (squeezed)
- 1⁄4-1⁄2 teaspoon red pepper flakes (optional)
- 5 large zucchini (option #1)
- 1 tablespoon bacon fat (olive oil or coconut oil also work- option #1)
- 1 lb pasta (option #2)
- 1 tablespoon salt (or to taste-option #2)
- 2 -4 chicken breasts (optional)
- Cut avocado into cubes and put into food processor.
- Wash and dry basil, cutting off stems and roughly chop before adding to avocado.
- Place remaining ingredients in a food processor and blend until smooth.
- For option #1, julienne zucchinis and either place in a colander for 10-15 minutes or on paper towels and squeeze gently to remove any excess moisture. You can add a sprinkle of sea salt to taste and toss to coat (optional). Add bacon fat/oil to a frying pan over medium heat and let it melt. Add the zucchini and cook for 2-3 minutes until al dente.
- For option #2, cook pasta per packaged instructions. Add a tablespoon of sea salt to taste (optional). Cook until al dente. Drain in colander and return to sauce pan on medium heat.
- Add sauce to either option #1 (zucchini noodles) or option #2 (pasta) and toss to ensure all noodles are coated in sauce. Cook for another 2-4 minutes or until heated through. Alternatively, the sauce can be heated separately and served on top of the noodles/pasta.
- Serve immediately with or without chicken. Enjoy!