I love a good sauce. And now that I eat low carb and higher fat, I’ve kinda been having fun in that department. I mean, a good sauce can make almost anything taste amazing!
I’m getting much better these days at avoiding dairy. It definitely thwarts my weight loss efforts and my reactions to it are getting a bit more severe. So I’m learning the hard way that diary is not my friend. But that doesn’t mean that I can’t enjoy things that typically have diary in them. I mean, pesto is known for having ton of parmesan cheese in it. Most people already know that. So when you can’t have dairy, you have to get a bit creative if you still want to enjoy things like pesto.
I love the creaminess that avocados add to a sauce. You can easily adjust the consistency with a bit of water without losing flavor. Just add a tiny bit at a time if you want a sauce that isn’t quite so thick.
But I have to say that when it’s thick like this, it even makes an excellent dip with zucchini chips!! So much so that I almost titled this recipe, “Pesto Guacamole”. But in the end, I wanted something that would be delicious over low carb pastas such as Zoodles or spaghetti squash.
And that’s what I got! A bowl of totally delicious sauce!!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 3 medium ripe avocados, pitted and removed from peel
- 1/2 to 3/4 cup olive oil (start with a 1/2 cup and add extra as needed for consistency during blending)
- 1 large bunch fresh basil
- 1 tbsp. garlic powder
- 1 tbsp. lemon juice
- 1 tsp. ground black pepper
- salt to taste after blending
Place all ingredients in a food processor and blend until smooth.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):