Pesto sauce is a great and very low carb way to add an Italian flair to your meal. You can even freeze some to have on hand anytime you want! I take grilled chicken breast and zucchini, and turn it into a flavorful and very satisfying dish. Perfect for summer, when the basil is blooming like crazy!
I cannot stress enough how important it is to use quality ingredients in this pesto. Since this is a no-cook sauce, you really want the best flavors, particularly in your olive oil and parmesan cheese. Toasting the pignoli (pine nuts) adds a wonderful nutty flavor as well. If you use quality ingredients, you will find this might be the best pesto you’ve ever made!
Ingredients
12-16 ounces of Chicken Breast, cut into pieces
3 tablespoons olive oil
1 clove of garlic, grated
1 teaspoon of salt
1/2 teaspoon of pepper
Juice and Zest of 2 lemons
3 medium or 2 large zucchini, spiralized
For the Pesto Sauce
1/2 cup extra virgin olive oil
2 cups fresh basil (60 grams)
1/3 cup toasted pignoli (pine nuts) or toasted walnuts
2 cloves of garlic
1/2 cup + 2 teaspoons of grated parmesan cheese, divided
Squeeze of fresh lemon juice
Pinch of salt and pepper
Preparation
To Prepare the Chicken
Add the cut chicken pieces into a large ziplock baggie and top with the 3 tablespoons of olive oil, garlic clove, dried basil, salt, pepper, lemon juice and zest.
Seal up the bag and massage the marinade into the chicken, making sure all pieces are well coated. Refrigerate for 20 minutes, while you preheat your grill.
After 20 minutes, grill your chicken. While the chicken is cooking, you can make the pesto sauce.
To make the Pesto Sauce
Add all the nuts, garlic, salt and pepper to the bowl of a food processor.
Pulse a few times, then add in the basil and lemon juice, pulse briefly.
With the food processor running, stream in the olive oil slowly until combined.
Add in the 1/2 cup parmesan cheese (reserving the 2 teaspoons) and pulse just enough to combine.
Add a little more olive oil if needed to make it loose enough to pour over the zoodles.
Add the zoodles to a bowl and heat in the microwave for about 45-60 seconds.
Then top with the pesto and toss to coat.
Add the sliced grilled chicken over the top and drizzle some pesto over it.
Top with the reserved parmesan cheese and serve!
Note: Pine nuts are used in traditional pesto sauces, but I know they can be difficult to find in some areas. Walnuts are an excellent substitution in this case, and I definitely recommend toasting either nut you decide to use.
Pesto Makes 6 Servings
Macros for the Pesto: Fat 25 grams – Protein 4 grams – Carbs (net) 1 gram
Pesto Makes 6 Servings
Macros for the the meal:
Includes pesto, 4 ounces chicken and 1 cup zucchini noodles per serving:
Fat 27 grams – Protein 29 grams – Carbs (net) 3 grams
Pesto sauce is a great and very low carb way to add an Italian flair to your meal. You can even freeze some to have on hand anytime you want! I take grilled chicken breast and zucchini, and turn it into a flavorful and very satisfying dish perfect for summer when the basil is blooming like crazy!
I cannot stress enough how important it is to use quality ingredients in this pesto. Since this is a no-cook sauce, you really want the best flavors, particularly in your olive oil and parmesan cheese. Toasting the pignoli (pine nuts) adds a wonderful nutty flavor as well. If you use quality ingredients, you will find this might be the best pesto you've ever made!
- 8 ounces of Chicken Breast cut into pieces
- 3 tablespoons olive oil
- 1 clove of garlic grated
- 1/2 teaspoon dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Juice and Zest of 2 lemons
- 3 medium or 2 large zucchini, spiralized
- 1/2 cup extra virgin olive oil
- 2 cups fresh basil
- 1/3 cup toasted pignoli (pine nuts) or toasted walnuts
- 2 cloves of garlic
- 1/2 cup + 2 teaspoons of grated parmesan cheese divided
- Squeeze of fresh lemon juice
- Pinch of salt and pepper
-
Add the cut chicken pieces into a large ziplock baggie and top with the 3 tablespoons of olive oil, garlic clove, dried basil, salt, pepper, lemon juice and zest. Seal up the bag and massage the marinade into the chicken, making sure all pieces are well coated. Refrigerate for 20 minutes, while you preheat your grill.
-
After 20 minutes, grill your chicken. While the chicken is cooking, you can make the pesto sauce.
-
Add all the nuts, garlic, salt and pepper to the bowl of a food processor. Pulse a few times, then add in the basil and lemon juice, pulse briefly. With the food processor running, stream in the olive oil slowly until combined.
-
Add in the 1/2 cup parmesan cheese (reserving the 2 teaspoons) and pulse just enough to combine. Add a little more olive oil if needed to make it loose enough to pour over the zoodles.
-
Add the zoodles to a bowl and pour some pesto over it, toss to coat. Add the sliced grilled chicken over the top and drizzle some pesto over it. Top with the reserved parmesan cheese and serve!
Pine nuts are used in traditional pesto sauces, but I know they can be difficult to find in some areas. Walnuts are an excellent substitution in this case, and I definitely recommend toasting either nut you decide to use.
Leave a Reply