Pesto Zoodles

pesto

Ingredients (I had a lot of leftover pesto):

  • 2 cups fresh chopped basil
  • 1 tbsp garlic
  • salt and pepper to taste
  • 1/2 cup raw cashews
  • 2 large zucchinis, spiralized
  • 1.5 tbsp coconut oil
  • Applegate chicken sausage, sliced and sauteed

Combine the basil, garlic, 1 tbsp coconut oil, cashews, and s&p into a processor. I used my nutri-bullet for this and it worked great. Process until fully blended and you have a smooth paste-like substance. Heat the other .5 tbsp coconut oil in a pot, and cook the zucchini noodles on medium heat for about 5 minutes, or until as soft as desired. We don’t like them too soft, so 5 minutes was perfect…stirring throughout the time. Then add the sausage and desired amount of pesto to the zoodles and cook for another 5 minutes while stirring every minute or so. Easy enough! Ready to serve.

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