
This dish is a simply favourite for a healthy, low-carb meal that you can make quickly. This recipe will create 6 serves with an option to add strips of chicken for more protein.
HOME MADE BASIL PESTO
Blend the following ingredients together in a food processor until desired consistency.
- 1/2 cup fresh basil leaves
- 1/2 cup spinach leaves
- 1/4 cup freshly grated reduced fat Romano or Parmesan cheese (can use vegan cheese alternate)
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts (can sub chopped walnuts)
- 1-2 garlic cloves, minced (about 1-2 teaspoons)
- Salt and freshly ground black pepper to taste
INGREDIENTS
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6 large zucchinis
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1/2 cup (130g) basil pesto
- 1 cup of diced cherry tomatoes
- 500g Chicken breast (optional)
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2 teaspoons finely grated lemon zest
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1/4 cup pine nuts, toasted
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finely grated parmesan cheese to garnish
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Basil leaves, to serve
INSTRUCTIONS
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Step 1. Cut the zucchini into long thin ribbons (a mandoline or spiralizer is ideal), then use a sharp knife to cut each ribbon into thin strips. Alternatively just use a peeler to create thin strips. Place zucchini in a colander set in the sink and toss with 1 teaspoon of sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel.
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Step 2. Dry fry strips of chicken breast in pan and heat tomatoes.
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Step 3. Toss zucchini with pesto, chicken, lemon zest, alittle oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan, tomatoes and drizzle with a little extra oil. Garnish with a few basil leaves and serve.
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