Cilantro Pesto Over Zucchini Noodles

As it says on the page, you can accompany this vegan pesto sauce with pretty much anything you want...chicken, regular pasta, bread...I'm a big fan of pesto so I'll definitely be trying this out Ingredients 2 bunches of cilantro, (4 ounces) ½ cup cashews, lightly roasted 2 avocados, peeled and pitted 2 Tablespoons avocado oil or olive oil campaignIcon Recipes 2 Teaspoons sea salt campaignIcon Recipes 4 cloves of garlic minced, measuring 1 Tablespoon 1 recipe of Zucchini Noodles Freshly chopped tomatoes, about 3 cups Order a Vitamix® Blender w/ Free Shipping Instructions Coarsely chop the cilantro, leaving most of the stems behind. Combine all the ingredients in a blender and blend on a low speed using the tamper to keep the mixture moving. It will take a couple of minutes before the pesto becomes fairly smooth. If you’re using a food processor: process all ingredients, scraping down the sides as necessary until the pesto is mostly smooth. Serve immediately as desired or with a recipe of Zucchini Noodles and freshly chopped tomatoes. Read more: Cilantro Pesto over Zucchini Noodles - Food | GI 365GI 365 THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - P 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog Under Creative Commons License: Attribution Share Alike Follow us:@GI_365 on Twitter | GI365 on Facebook

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