Avocado Pesto Sauce

READY IN: 20mins
SERVES: 3-4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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