Yields: 6 Servings
Ingredients
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4 garlic cloves, unpeeled (approx. 0.7 oz / 20 g)
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3 cups fresh basil leaves (approx. 2.6 oz / 75 g)
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0.125 cup coconut milk (approx. 1.0 oz / 28 g)
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1 shallot, minced (approx. 1.4 oz / 40 g)
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2 tbsp extra-virgin olive oil (approx. 1.0 oz / 28 g)
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16 oz Spaghetti Squash, prepared (1 lb / 454 g)
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0.5 tsp sea salt
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Black pepper (to taste)
Preparation
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Toast the Garlic: Place the unpeeled garlic cloves in a small skillet over medium heat. Toast them, shaking the pan occasionally, until the color of the cloves deepens slightly (approx. 7 minutes). Transfer them to a plate to cool slightly, then peel and mince.
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Prepare the Pesto Base: Place the basil leaves in a heavy-duty zipper storage bag. Pound with a meat mallet or rolling pin until the leaves are lightly bruised.
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Blend: In a food processor, combine the minced toasted garlic, bruised basil, 0.125 cup coconut milk, minced shallot, 2 tbsp olive oil, and 0.5 tsp sea salt. Process until smooth (approx. 30 seconds), scraping down the bowl as needed.
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Combine and Serve: Stir the prepared spaghetti squash with the pesto mixture. Season with additional sea salt and pepper to taste before serving.
