Avocado Pesto over Roasted Spaghetti Squash is one of the easiest vegetarian and keto-friendly meals I make in The Kellie Kitchen…and Peter LOVES it!
Avocado traditionally does not save well I kinda fudge it and am able to freeze any left over pesto. I simply cover with plastic wrap placing the film directly on the surface of the pesto to seal out any air. Then I freeze for up to a month.
When I’m ready to bring it back to life I simply thaw on the counter. If there is any brown spots I scrape off and throw away, but you can eat it as the taste has not changed…I just don’t like the color.