Zucchini noodles with homemade basil pesto


              SERVES: 1      TIME: 15 MINUTES      DIETARY: GF, DF, V



Basil pesto (makes 5-6 servings)

  • I bunch of basil- tear the leaves off to bring out their flavour
  • 1 handful of baby spinach leaves
  • ½ cup of nuts of your choice (Eg. Walnuts, cashews, almonds)
  • Juice of 1 lemon
  • 1 tbsp. olive oil
  • 2 tbsp. water
  • Pinch of Himalayan or Celtic sea salt

Zucchini noodles

  • 1 large zucchini (spiralized)
  • 100g organic chicken breast
  • 1 tsp. coconut oil



  • Place all pesto ingredients into a blender and blend until smooth
  • Cut chicken breast up into thin slices and cook in pan with the coconut oil until cooked through then set aside
  • While the chicken is cooking spiralize your zucchini
  • Once chicken has been set aside, add zucchini and 2 tbsps. Basil pesto into the pan until zucchini becomes soft
  • Plate up! Top with a crack of pepper and some slithered almonds if your feeling fancy



Variations- if a zucchini isn’t going to tire your hunger over or you’re a little apprehensive about the whole vegetables as pasta situation start with half brown rice noodles/ half zucchini noodles. Alternatively- add some more greens to it, get creative! This meal is even more filling when you chuck in some broccoli and green beans!





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