3large dollops of full fat coconut creamthe thick layer that forms at the top of a full fat coconut milk can when stored in the fridge for a few hours.
1crushed organic garlic clovesmall or medium clove based on your garlicy preference or 1 tsp garlic powder
1large bundle of fresh basil5-6 stems full of leaves
1bundle Italian parsley2-3 stems full of leaves
Wash and towel dry fresh basil and Italian parsley. Remove large stems.
Add all ingredients into a small blender (add fresh herbs in last).
Blend on high for one minute, gently pulsing at first to chop the herbs.
After blending, give it a taste. Based on preferred taste, add a little more of any seasoning ingredients. At this step I usually stir in a little more salt and/or pepper.
Combine desired amount of sauce with your favourite pasta.
If you’re not using the sauce right away, store in an air tight container in the fridge for up to three days. You can also pour it into an ice cube tray and freeze it. Pop out two ice cubes at a time for 1-2 pasta servings (heat on medium in a pan and then add the pasta in, stir until warm).
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