Avocado Pesto Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 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)

Recipe

• 1 cut avocado into cubes and put into food processor.
• 2 wash and dry basil, cutting off stems and roughly chop before adding to avocado.
• 3 place remaining ingredients in a food processor and blend until smooth.
• 4 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.
• 5 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.
• 6 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.
• 7 serve immediately with or without chicken. enjoy!