Pesto Zoodles


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s