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Green Cashew Pesto Stir Fry

Eating green can be easy with this Green Cashew Pesto Stir Fry Recipe filled with zucchini noodles, broccoli florets, asparagus, tomatoes, and basil pesto.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • • 2 medium zucchinis spiralized
  • • 8 strings of asparagus chopped
  • • 1.5 cups of broccoli florets
  • • 2 TBS Olive Oil
  • • 1 clove minced garlic
  • • 1 cup of broccoli slaw or 1/2 cup of shredded carrots
  • • Salt and Pepper to taste
  • • 1 tsp cumin
  • • 1TBS dried Rosemary
  • • 1 tsp red pepper flakes
  • • 1 TBS fresh lemon juice
  • • 1 cup of cherry tomatoes
  • • 1/4 cup of sundried tomatoes
  • • 2 TBS basil pesto
  • • 2 - 3 TBS Raw Cashews

Method
 

  1. • Spiralize zucchini to create zucchini noodles, then break bottoms off asparagus and chop into 1.5 - 2 inch pieces and set aside.
  2. • Heat Olive Oil and minced garlic in a pan on medium-high heat. Add zucchini, asparagus, and broccoli florets. Mix well so that all veggies are coated in Olive Oil and let sit, tossing when veggies start to sizzle.
  3. • Add broccoli slaw (or shredded carrots)to the mix. Fold in salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice. Leave on medium-high heat, tossing every 30 seconds.
  4. • Add cherry tomatoes and sun-dried tomatoes and reduce heat to medium heat and let sit for 4-5 minutes, tossing every now and then.
  5. • When veggies begin to soften and appear translucent, stir in basil pesto and raw cashews, serve, and enjoy!

Notes

Make fresh basil pesto by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor. Combine until reaching desired consistency.