Step 1

Heat 1 tablespoon of olive oil in a skillet and over medium-high heat.

Step 2

Add sausage and cook until browned for about 5 minutes, turning links often.

Step 3

Reduce heat to medium-low and carefully add ½ cup chicken broth or water to skillet.

Step 4

Cover and simmer for 10-12 minutes or until sausage reaches the internal temperature of 160°F.

Step 5

Remove from the skillet, place on a cutting board and allow to cool down for about 5 minutes. Slice them and set aside.

Step 6

Combine basil, nutritional yeast, pine nuts, garlic, salt and pepper in food processor.

Step 7

Pulse the ingredients until combined.

Step 8

Remove the lid and scrape down the sides with a spatula.

Step 9

Slowly pour in olive oil while running food processor.

Step 10

Reserve 4 tablespoons to add to the cauliflower rice and the rest place in a mason jar and use for other recipes.

Step 11

Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.

Step 12

In a large skillet add olive oil over medium heat.

Step 13

Add onions and celery and cook until tender about 5 minutes.

Step 14

Add garlic and cook for 30 seconds.

Step 15

Add the cauliflower rice and the vegetable broth. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.

Step 16

Add 4 tablespoons of pesto and mix everything well to combine. Add the cooked Italian sausage and top with fresh basil before serving. Enjoy!