Creamy Vegan Pesto Sauce

Creamy Vegan Pesto Sauce

1 avocado

Juice from 3-4 large lemon slices optional

10-12 large fresh basil leaves

2 garlic cloves

1 tablespoon coconut oil

1-2 cups spaghetti squash, zucchini noodles

A tiny pinch of chili spice

Salt and pepper to taste

optional sprinkle red pepper flakes to finish


Cut the avocados and scoop out the insides into a bowl.

Mash the avocado up.

Wash and chop the basil leaves.

. Combine the basil, lemon juice and mashed avocado in a food processor.

Peel and finely chop or press the garlic cloves

In a medium frying pan heat up the coconut oil on medium heat.

Saute the garlic in the coconut oil.

Add the avocado, basil and lemon mix to the frying pan and lower the heat.

Add the salt, pepper and chili powder. Mix evenly. Try it to make sure it’s seasoned as you like it.

Serve with pasta of your choice or anything else. The amount in this recipe makes enough for a few cups of cooked pasta. It’s pretty filling, so you only need a couple tablespoons of sauce per cup of pasta. You can also use the sauce as a condiment on sandwiches, as a dip, etc.

Robert Brown