This pesto sauce is freaking delicious. You might as well make a huge batch and freeze some of it cause you’re going to want it on-the-reg! Enjoy your pesto on meat, fish, pasta or salad. Or, do like I did, and whip up some zoodles and sautéed chicken!
- 1/2 cup extra virgin olive oil
- Juice from 1 lemon
- 3-4 garlic cloves
- 1 large handful of salted roasted cashews
- 2 cups packed basil
- Salt and black pepper, to taste
- small handful of pine nuts (adds a creamier taste)
- 4-6 zucchini noodles, spiralized
- 2 large organic boneless skinless chicken breast
- olive oil (or avocado oil), to taste
- salt/pepper, to taste
Blend all pesto ingredients in a food processor or blender. Set aside. Feel free to add more pine nuts for a creamier texture.
Rinse and pat dry two large chicken breast. Season with salt and pepper on each side.
Heat 2 tbsp olive oil over medium heat in a large pan until hot, about 2 minutes. Place chicken breast in skillet and sear on each side for 3 minutes, then cover wit lid and let cook until cooked through, about 5 more minutes.
Remove chicken from heat. Thinly slice (against the grain) into 1/2-inch thick strips.
Zucchini Noodle Directions:
Heat a large skillet with about 1 tbsp. olive oil over medium heat. Cook zucchini noodles for about 3 minutes, just to heat through. Season with a little salt and pepper. Remove from heat.
Place zoodles in bowl and top with your sliced chicken. Add desired amount of room temp pesto on top. The heat from the chicken and zoodles will help heat the pesto a bit more. I’d keep a side of pesto cause you will want to keep adding more, it’s so good! ENJOY!