Yields: 6 Servings
Ingredients
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4 garlic cloves, unpeeled (approx. 0.7 oz / 20 g)
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3 cups (720 ml) 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 (30 ml) extra-virgin olive oil (approx. 1.0 oz / 28 g)
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16 oz (454 g) Spaghetti Squash, prepared (1 lb / 454 g)
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0.5 tsp (2.5 ml) 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 (30 ml) coconut milk, minced shallot, 2 tbsp (30 ml) olive oil, and 0.5 tsp (2.5 ml) 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.
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Spaghetti squash with creamy basil pesto is the bowl I make when the basil plant is out of control. A handful of pantry staples — toasted garlic, shallot, olive oil, and a splash of coconut milk — turn into a lush, dairy-free pesto that clings to sweet squash strands. Ready in the time it takes to roast the squash.
Pro Tips
- Toast the garlic cloves unpeeled in a dry skillet, shaking often — the skins protect the cloves so they sweeten and mellow instead of turning acrid and bitter.
- Bruise the basil in a zipper bag with a rolling pin before processing. Releasing the oils by hand keeps the pesto bright green and fragrant rather than bruised-dark from the food processor.
- The 1/8 cup of coconut milk is just enough for creaminess; add more and you'll bury the basil. It should coat the strands, not pool in the bowl.
- Squeeze the cooked squash strands in a clean towel before saucing — dry noodles grab pesto, wet ones let it slide to the bottom of the bowl.
- Leftover pesto keeps 3 days in the fridge under a thin film of oil, or freeze it in an ice cube tray for instant single servings.
Frequently Asked Questions
Is this pesto dairy-free and nut-free?
Yes to both. The creaminess comes from coconut milk rather than Parmesan, and there are no nuts in the base — just basil, garlic, shallot, and olive oil.
Can I make the pesto ahead of time?
Definitely. Blend it up to 3 days ahead and refrigerate with a thin layer of oil on top to prevent browning, or freeze cubes for up to 3 months.
Can I use dried basil instead of fresh?
Fresh is essential here — dried basil has none of the aromatic oils that make pesto taste like pesto. If you have no fresh basil, swap in fresh parsley or spinach instead.
What else can I serve the pesto with?
It's excellent tossed with grilled chicken, spooned over roasted vegetables, or used as a sauce for white fish — a thin layer is all you need.
Recipe Card
Ingredients
Method
- 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.
- 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.
- 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.
- Combine and Serve: Stir the prepared spaghetti squash with the pesto mixture.
- Season with additional sea salt and pepper to taste before serving.
