I always make my own pesto because it’s difficult to find pesto in the grocery store that is NOT made with canola oil. Canola oil is a man made oil and extremely toxic and inflammatory to the body, to say the least. The “pasta†is made from zucchini which will leave you feeling full yet not bloated or weighed down. Some stores such as Whole Foods, already have the Zucchini Noodles made for you to purchase in the produce department; otherwise you can make them with a spiralizer, a mandoline or vegetable peeler. Enjoy!
2 Chicken Breast, cooked and chopped into bites size pieces (either poached in chicken broth, baked, grilled or cooked on stove top) 4 medium cloves garlic Blend all of the ingredients for the pesto in a blender and blend until smooth. Set aside. In a skillet melt coconut oil over medium heat. Add zucchini noodles and stir and sauté 2 minutes, making sure that the zucchini noodles are well coated by the oil. Add chicken and pesto and stir until well coated by pesto. Add spinach, reduce heat to low, stir to coat spinach in pesto and cover with lid until the spinach wilts half way, about 2 minutes. Uncover and stir to make sure everything is evenly coated by your pesto sauce.
Ingredients
3-5 cups of Zucchini Noodles
3 cups of spinach
Parmesan cheese for granish *optional
1 tablespoon coconut oil
Pesto:
½ teaspoon sea salt
½ teaspoon Creole Seasoning *optional but I think it gives it an extra scrumptious flavor
1 bunch or 2 cups of basil leaves
2 -4 tablespoons pine nuts, depending on your taste
½ cup grated Pecorino or Parmesan Cheese
½- ¾ cup virgin olive oil, depending on the consistency you preferInstructions
