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Chicken Pesto Zucchini Recipe + a Cookbook Giveaway!
  1. Prepare the pesto by combining the basil leaves, pine nuts, sun-dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside ¼ cup (60 g) and store the rest in a glass container in the fridge.
  2. In a wok over medium heat, add the zucchini and sauté for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee.
  3. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes.
  4. Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat
  5. the chicken and zucchini with the sauce. Serve immediately.