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Heat a tablespoon of avocado oil on a skillet on medium heat. Then, add finely diced shallots and sauté for about 1 minute until it’s aromatic. Then, mince and add 3 cloves of garlic and sauté for about 30 seconds (you can also use 3 teaspoons of minced garlic instead).
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Then, add a cup of heavy cream (or coconut cream) along with a tablespoon of flour and allow it to cook down for about 5 minutes until you get a thick creamy sauce that can coat the back of your spoon.
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While the cream sauce is cooking down, add a cup of basil along with a tablespoon of pine nuts and three garlic cloves to a heat-proof blender or food processor, and pulse to combine. Add the remaining tablespoon of avocado oil to emulsify this sauce.
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Transfer half a cup of the cream sauce from the skillet to the blender and blend it all up into a smooth consistency. Add this back into the skillet, then add a teaspoon of lemon zest, a teaspoon of salt and red pepper flakes, and half a teaspoon of pepper to finish the sauce. Serve over your favorite pasta!
