Sometimes I find it hard to change up my norm, which is typically meatballs and tomato sauce on top some sort of zoodled vegetable. It’s easy, it’s quick, it’s in my comfort zone!
Being that this is my first recipe of 2019, I thought it was only appropriate for it to be dedicated to trying new things. I really want to focus on 2019 of being the year of being open to new possibilities.
January in Ohio is often cold, snowy, and gloomy. So I put an extra effort into making sure that my food is also not gloomy. There is something so fresh about this pesto that just brightens up your plate. Perfect for anyone participating in a January Whole 30, or general Paleo lifestyle.
Serves: 3-4
Ingredients:
1 package of compliant chicken sausage, chopped (I used Bilinski’s Spinach & Garlic Fennel)
5-6 medium zucchinis, noodles
1 shallot, diced
3 cloves of garlic, diced
1 tbsp of olive oil
1 tsp of Italian seasoning
Salt and pepper to taste
Pesto Ingredients:
1 cup of walnuts
2 cups of fresh basil
1 cup of fresh parsley
1/2 cup of fresh cilantro
2 tbsp of olive oil
Juice from 1/2 lemon
3/4 – 1 cup of water (depending on your desired consistency)
1 garlic clove
Salt and pepper to taste
Directions:
- To make the pesto, combine all of the ingredients except for the water in a food processor and process until combined. I typically add the water slowly and stop once I’ve gotten to my desired consistency. The zoodles create a lot of liquid so you want to make sure your pesto isn’t super liquid.
- In a cast iron skillet, heat olive oil on medium
- Place the shallots and garlic and allow them to become aromatic, about 5 minutes
- Add sausage to the pan and let cook for about 5 minutes
- Add zoodles, pesto, and seasonings thenallow the dish to combine
- Serve with more fresh herbs and a dash of lemon juice