1 Tbsp Avocado Oil
1/2 Onion, chopped
1 clove Garlic, crushed
1 Red Pepper, chopped
4 ounces fresh Basil, removed from stems
3/4 cup Vegetable Broth (or ½ cup Veggie Puree and 1 cup Water)
2-3 Tbsp Coconut Butter
1 tsp Salt (or to taste)
Heat the oil in a skillet or 4 quart Dutch Oven. Add the onions and sauté until they start to brown. Add Red Peppers. Sauté until the peppers are soft. Add garlic and basil and cook for about 1 minute. Add the broth and simmer, uncovered for about 10 minutes. Add the coconut butter and stir until the butter melts and blends in.
Blend with an immersion blender or in a blender. I prefer the consistency with an immersion blender so if you use a blender, just pulse enough so you can differentiate red and green flecks.
Serve over pasta or julienned zucchini.
Can be frozen. I usually freeze in ice cube trays then move to a freezer container. This way we can remove small servings at a time instead of having to thaw an entire large container at once.