Keto Avocado Garlic Pesto with Keto Noodles
I am not going to lie, I am not a fan of pesto but I absolutely love this creamy Avocado Pesto variation The avocado really makes the tang of the garlic and basil more mild but also adds amazing fats to this great dish.
Extra Virgin Olive Oil or Avocado Oil
1 cup Parmesan Cheese
5-8 Zucchini or 1 Large Spaghetti Squash
Grilled Chicken (optional)
Lemon Juice (optional)
If using zucchini: Spiralize zucchini, place in colander an d let sit to drain.
If using spaghetti squash: Cut spaghetti squash in half, bake spaghetti squash till slightly brown on middle rack of oven at 350 degrees Fahrenheit. This may take 15-45 minutes. Set aside to cool.
Mix 2 tablespoons of olive oil or avocado oil, about 6 medium leaves of basil and a clove of fresh garlic in a blender, blend (add more basil if you like basil). You can use a food processor but with the small amount, you won't really get a good mix, so I found using a blender to work better. Peel and de-seed avocado and add to mixture in blender. Add parmesan and blend. Taste. This is where I add salt, pepper, lemon to taste. Some days I like a little more salt, some days I like to add lemon for tang. If you'd like more basil, add more basil and more olive oil equally. I do not have exact measurements as everyone's palette is different so it's hard to pinpoint a good taste. You'll want a guacamole type consistency, not too thin, not too thick.
Cooking (for zucchini noodles only):
To a frying pan add a couple of tablespoons of olive oil or avocado oil and heat up. Add a handful of zucchini for a few minutes to heat. Please note that zucchini has a lot of water, if you put all the zucchini in at the same time, it will be a wet mess. I portion it out and cook it quickly on a higher heat.
Plate cooked zucchini or spaghetti squash and spread avocado garlic pesto on top. I top with grilled chicken but you can omit if you are a vegetarian, I also add cashews to the top for a little added crunch, this is a personal thing with me and texture and why I didn't add it to the ingredients list.
Please note any leftover Pesto Avacado will brown. Eat within a few days.
I hope you enjoy.