For the past two weeks I’ve been singing “It’s the Most Wonderful Time of The Year!” No, it’s not Christmas, but it’s an even better time of year—when the grass is green, the tulips are blooming, my patio furniture comes out, and the kids are running around outside! Another reason I absolutely love this time of year is my herb garden is back! In individual containers, I grow basil, rosemary, spearmint, and oregano right outside my door. And did you know, the more you cut the basil leaves off and use, the more abundantly it will grow back? This makes it my favorite and most successful plant because I LOVE me some pesto, as well as basil and lemon-infused water!
I have another recipe I adore called Creamy Avocado Pesto but sometimes you just want the lighter version, or you don’t have an avocado on hand. Here’s a super simple recipe which I whipped up quite quickly tonight. I broke it out into “chicken,” “pesto,” and “zoodles” because these are completely interchangeable with other items. For instance, the chicken marinade is my go-to that I make twice a week and because the base is apple cider vinegar, you can marinade it for the 5-10 minutes it takes your grill to heat up, and have a super juicy result. Also, this pesto is killer on a light fish such as tilapia or flounder at dinner, or in your sandwich at lunch.
ALMOND PESTO & CHICKEN ON ZOODLES
Prep Time: 10 minutes |Total Time: 25 minutes
- 2 boneless, skinless chicken breasts
- 2T Bragg’s apple cider vinegar
- 1T Worcestershire sauce
- 1T extra virgin olive oil
- 1 cup of freshly cut basil leaves
- 2T extra virgin olive oil
- 1-2 cloves garlic
- The juice of 1 lemon
- 1/2 cup roasted, unsalted almonds
- Sea salt & pepper, to taste
- 2 zucchini, peeled
- 4 paper towels
- Sea salt
- 1T coconut oil (or EVOO)
- Fire up the grill.
- Place the chicken in wide dish, and pour ACV, Worcestershire, and EVOO all over it. Put to the side.
- Using a veggie spiraler (I use Brieftons, but Veggettis are all over the place now), spiral up both zucchini over two paper towels. When done, place more paper towels on top and press the excess moisture out.
- Heat up a wok or large pan with coconut oil on medium, and place the zoodle on top. Occasionally stirring. Cook until zoodles begin to get a bit translucent.
- In blender or food processor, add all the ingredients listed under “pesto” and blend until very finely chopped.
- Grill chicken on medium for about 5 minutes per side.
- Place zoodles on a plate, center 1/2-1 chicken breast on top, and cover with pesto mixture.