2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Add the oil and process until smooth.
Season with salt and pepper.
1 lb zucchini
12 cherry tomatoes, halved
Trim ends of zucchinis and with a vegetable spiral slicer, cut the zucchinis.
Transfer zucchini into a working bowl and drizzle some olive oil to coat. Add the tomatoes and season with salt and pepper.
**You can add cooked chicken to this step and eat.
Over medium heat in a large skillet, cook zucchini until tender.
1 lb chicken, cubed
salt and pepper to taste
Drizzle olive oil in a skillet over medium heat and cook chicken until done.
Add 3 tbsp of pesto to chicken and coat.
Combine the zucchini and top with chicken. Serve