Print Options:

Primal Pistachio Pesto ‘Pasta’

Courses ,
Servings 20
    For the Pesto
  • 100 grams arugula leaves (rocket)
  • 2 garlic cloves
  • 70 grams parmesan cheese
  • 40 grams pistachios (shelled)
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil
  • Plus (for the meal)
  • 2 tablespoons creme fraiche
  • 2 courgettes ((zucchini))
  • 400 grams grilled chicken
  1. Put the arugula and pistachios in a food processor and blend well. Then add the parmesan and garlic – I recommend chopping up the parmesan or using grated, otherwise you get chunks of parmesan. Blend well!

  2. Add the pinch of salt, black pepper and then two tablespoons of olive oil and carry on blending (you might have to scrap down the sides) until more or less creamy.

    Stop here if you just want pesto for other uses! Carry on if you’re cooking the ‘pasta’.

  3. Pasta meal
  4. Make your courgette (zucchini) noodles with the spiralizer. I made ‘fettucini’ as I had the spaghetti ones earlier this week!

  5. Grill the chicken if you’re using fresh, or just chop up some leftover chicken.

  6. In a wok (or big pan), add a drop of oil and throw the courgette in and start cooking. You want it ‘al dente’ so no need to cook it too long. I’d say about 5-10 minutes would do the trick.

  7. When it’s more or less cooked, spoon the creme fraiche (or equivalent) and 2 tablespoons of the pesto into the wok with the noodles. Throw in your chopped cooked chicken. Stir it about a bit and serve!

Keywords: pesto, sauces, courghetti, nuts