Basil Pesto Pasta

Basil is one of my favorite flavors. Mixed with pasta and oil--my mouth is watering thinking about it! This dish can be dariy free and keto too. Yeah, it is a slightly heavier carb meal; but definitely can be worked into your macros if you have a craving. This recipe makes 4 servings at 7g net carbs a serving. It's worth every bite!

You Need:
2.5ish cups zucchini noodles (12 oz)
1 cup grape tomato, sliced in half
1/2 cup kalamata olives (mine measured 5 oz and were unseeded)
1/8th a red onion, minced

For Sauce:
1/2 cup olive oil
handful of basil (like 1/2 cup loose packed)
1/4 cup nutritional yeast
1 avocado

Place your zucchini noodles (if frozen) in a pan to thaw. I like to cook mine a little longer, until all the liquid is removed to toast them a little. I dislike limp zucchini noodles. While the zucchini is cooking mince your onion and dice your tomatoes and olives. Add all the sauce ingredients to a blender and blend until smooth.  When your noodles are almost done, toss in the tomatoes and olives to cook them a bit. Make sure to let everything cool before adding your sauce or the olive oil will separate. Serve right away, does not refrigerate well (will need to be warmed up and mixed back together). I know in the video I say to refrigerate it, and I like it that way, but I got a lot of negative feedback so I thought I would adjust the directions. Enjoy! Makes four servings at 7g net carbs a serving.