Hey Pesto!
When we moved out of home aged 20, we had absolutely no idea how to cook. We stared off with gourmet classics such as: packet pasta, ‘deb’ mash potato, and oven baked fish, chips with veggies (all from the frozen food section)! But we were lucky enough to live in share houses with people who knew how to cook, and one of the first dishes we were learned how to make was chicken pesto!
Nowadays, things are a lot different: we don’t live in a share house anymore! Although we had some great memories of those times, we love having our own place! Back then we would buy pesto in the jar and load it up with parmesan cheese, cream and serve on a bed of pasta, but now we make our own pesto from scratch: and with much healthier ingredients too! Gone is the pasta and in comes the zoodles! We’ve ditched the cream and cheese, instead letting the flavours of the basil, oil and nuts shine through!
We are forever grateful to our housemates for teaching us how to cook and starting our love affair with the kitchen! Thanks guys – not just for the cooking but for the memories (such a walk down memory lane writing this post)!
- 3 zucchinis
- 1 brown onion
- 500g Chicken Thighs (diced)
- Coconut Oil for cooking
- 2 Avocados
- 1 cup basil
- 3 cloves garlic
- 1 lemon juiced
- 1/4 cup macadamia oil
- 1/4 cup pine nuts
- Cracked Pepper & Pink Himalayan Salt
- 1/2 teaspoon Chilli Flakes
- Prepare the Zoodles by Spiralising/peeling zucchini into ribbons. Set aside for now
- In a Food Processor, add the Avocado, basil, garlic, lemon, chilli flakes and pine nuts . Blitz until a paste begins to form.
- Slowly drizzle macadamia oil in, until the paste becomes a creamy texture
- Add Cracked Pepper and Pink Himalayan Salt to taste.
- Set Aside for now
- Heat a frypan on medium heat
- Brown the onion in coconut oil until soft and translucent
- Add the chicken thighs and fry until cooked through
- Pour the Pesto sauce over the chicken and stir through the pan
- Add the Zoodles to the pan and sautee for several minutes
- Take off the heat and transfer to serving bowls
- Serve with a garnish of fresh basil and a sprinkle of pine nuts
- You can sub the basil for basil essential oil (1-2) drops
- Up the spice ante by adding extra chilli
- Leave the chicken out for a yummy vegetarian dish
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Nourishing Your Essence – always!
Matt and Nat
3 replies to "Paleo Chicken Pesto Zoodles"
This looks wonderful! Definitely pinning for this weekend 🙂
Thanks Jess! We hope you find them as yummy as we do! Make sure you send us the pictures!!
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