LCHF/Mains/Recipes

New Recipe: Super Quick Zucchini Pesto “Pasta”

Super Quick Zucchini Pesto "Pasta"

New Recipe: Super Quick Zucchini Pesto “Pasta”

Super Quick Zucchini Pesto "Pasta"

This Zucchini Pesto “Pasta” recipe has become my go to for lunches or on the nights when I’m home late after seeing clients. It is super quick to make, contains a good serving of protein and fats and is delicious. I will often mix it up with different vegie noodles depending what I have on hand. 

Ingredients (Serves 2)

  • 300g chicken thighs, free range, diced
  • 1 tablespoon cold-pressed extra virgin coconut oil
  • 1 garlic clove, crushed
  • 1 chilli, deseeded & finely diced
  • 125g cherry tomatoes, halved
  • 3 zucchinis, spiralised
  • Sea salt & pepper, to taste

Pesto:

  • ¾ cup raw cashews, soaked for 4–6 hours then drained
  • 1 cup fresh basil
  • ½ cup extra virgin olive oil
  • 2 heaped tablespoons nutritional yeast
  • ½ lemon, juiced (or more to taste)

Method

  1. To make the pesto, place all the ingredients in a food processor or blender and blend until combined and smooth. Reserve 2–3 tablespoons and store the rest in an airtight glass container in the fridge for 5–7 days.
  2. Heat a frypan over medium heat and melt the coconut oil. Add garlic and chilli and sauté for 1 minute, or until golden.
  3. Add chicken and sauté for 4 minutes or until golden and cooked through.
  4. Add cherry tomatoes and 2 tablespoons pesto, and stir through.
  5. Add zucchini noodles and sauté for 3–4 minutes. Season well and serve with an additional tablespoon of pesto.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.



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