Hot Dog In A Zucchini Boat with Pesto & Chopped Tomatoes

Ingredients:
For The Hot Do:
8 Organic Uncured Beef Hotdogs
5 Medium Zucchinis, cut in half lengthwise, seeds removed
Olive Oil

For The Pesto:
2 cups Fresh Basil
5 garlic cloves
¼ cup Walnuts
3 tbsp. Olive Oil
2 tbsp. Filtered Water
Salt & Pepper

For The Tomatoes:
1-1.5 Cups Fresh Tomatoes (per your taste)
Fresh Basil, chopped
1 tbsp. Olive Oil
2 Garlic Cloves, crushed
Salt & Pepper

Instructions:
Get your Pesto on: Store extra in an airtight container in the refrigerator

1. In a food processor combine basil, garlic, walnuts, olive oil, filtered water
2.  Add a pinch of salt & black pepper
3. Pulse until blended
4. Taste & season

Chop Those Tomatoes:

1. Chop your tomatoes in a small dice
2. Toss with olive oil, basil, garlic, salt, and pepper

Time For Grillin’

1. Heat grill to medium heat
2. Brush zucchini halves with olive oil and season with salt
3. Grill for about 5 minutes on the cut side (if you like a softer zucchini grill it longer)
4. Grill your hot dog to your desired doneness
5.  Top with pesto and chopped tomatoes