Field Roast Sausage With Greens and Sunflower Seed Pesto

I think I’m obsessed with tortillas. You can put anything into a tortilla and it’s the perfect meal.

Last night I used my veggie spiraler for the first time and curled up some carrots and zucchini. They didn’t look that pretty, but I guess I just need to practice. I also got a huge bag of kale yesterday and I had some nettles that needed to be eaten so I sautéed all my veggies together, whipped up a quick pesto and threw that with some sausage. Last, I added all the veggies and sausage into a whole wheat tortilla. Super yummy and super easy.

Sautéed Greens (You can use anything you’d like. I just used what was in the fridge)

Kale, torn into pieces
2 Zucchini, spiraled or cut into thin strips
1 Bag full sized carrots, spiraled or cut into thin pieces
Large handful nettles, I left the stems
3 Cloves garlic

Turn burner on low/medium and sauté chopped garlic with some olive oil. Add carrots and zucchini first. Once they’re soft, add in greens and cook those until wilted. Turn burner to low and add in pesto. Stir well and set aside.

Sunflower Seed Pesto

2 Large handfuls basil
1/2 olive oil
3 T nutritional yeast
1/2 C unsalted sunflower seeds
3 Cloves garlic
Salt, to taste (About 1 1/2 t)

Add dry ingredients to a food processor then pour in oil. Pulse to your liking. I left mine somewhat chunky.

Last thing to do is sauté your favorite sausage. I love the Italian Field Roast. I cut it into bite size pieces and sautéed in the same pan I used for the veggies. Cook to your liking, but a little crispy is the way to go!
Add in pesto veggie mix and stir it all together.

Heat up your tortilla and serve!