This is my favourite healthy pesto recipe! It’s a lot healthier than most shop bought pesto which can have lots of artificial ingredients and is simple to make! It works perfectly with the courgette spaghetti and great to get some extra greens into your little ones as it tastes just like having pasta with pesto! You can leave out the chicken too and will taste delicious.

Nutritional Information

Energy 427 kcal
Sugars 4g
Carbs 10g
Fat: 29g
Saturated Fat 6g
Proteins 35g

Serves 2


25 grams Pine nuts

1 bunch Fresh Basil leaves

1 Garlic clove

 lemon juice

Sea Salt

4 Courgette

2 Chicken Breasts

Olive Oil


Step 1.
First make the pesto. Put the pine nuts, basil leaves, garlic, 3-4 tbsp of olive oil, a squeeze of lemon juice, and pinch of sea salt into a food processor. Blitz all together for a few minutes. Taste and add more lemon or olive oil if needed.
Step 2.
Spiralise the courgette into courgetti (If you don’t have a spiraliser you can buy spiralised courgette in the supermarket these days.)  Heat 1 tsp olive oil in a large pot and add the spiralised courgette. Cook for about 15 mins until softened, stirring as you cook, then drain off any excess liquid.
Step 3.
Meanwhile, chop the chicken breasts. Heat 1 tsp oil in a frying pan and add the chicken. Season with sea salt and lots of  freshly ground black pepper. Cook until done.
Step 4.
Add the cooked chicken and pesto into the softened courgetti, mix all together and enjoy!!

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