Ingredients

The following ingredients have 2 Servings
  • 1 cup raw cashews
  • 2 tablespoons coconut oil
  • 1 tablespoon soy sauce
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon agave
  • 1/2 teaspoon sesame oil
  • 1 handful cilantro
  • 1 scallion, coarsely chopped (optional, can also use a couple leaves of mint)
  • zest 1/2 an orange
  • 1 medium sweet potato, spiralized blade C
  • 2 tablespoons coconut oil
  • 1 tablespoon water
  • 1/2 cup cashews
  • couple tablespoons cilantro, chopped
  • zest of the orange for garnish

Instruction

  • Place the cashews, melted coconut oil, soy sauce, hot sauce, agave, sesame oil, cilantro, scallion, and orange zest in a food processor.
  • Process for 10 seconds to 30 seconds depending how chunky you like your pesto. Less time = more chunky.
  • In a skillet over medium high heat, melt some coconut oil.
  • Place the sweet potato noodles in the pan for 2-3 minutes, using tongs to toss them frequently.
  • Place 1 tablespoon of water into the pan and continue to cook and toss for another 2 minutes until the noodles are softened, but still have a crunch to them!
  • Turn the heat to low and place most the pesto in the pan. I always reserve some pesto for topping because well, toppings are my jam.
  • Continue to toss the noodles until the the pesto is coating the noodles, about 30 seconds.
  • Toss the cashews and chopped scallions in the pan and turn off the heat. Continue to toss a couple more times and then transfer them to bowls.
  • Top with a dollop of the remaining pesto (its sooo good) and any remaining cashews from the pan.
  • Zest some orange on the top for garnish.