Ingredients:
- 2 cups packed torn kale leaves, stems removed, loosely packed
- 1 cup packed fresh basil leaves, loosely packed
- 2 garlic cloves, chopped
- 1/4 cup toasted pumpkin seeds
- 1 teaspoon sea salt
- 1/2 cup extra-virgin olive oil plus extra for sauteing zucchini
- Splash of white wine vinegar or squeeze of lemon juice, to taste
- 4 large zucchini, spiralized or peeled into thin strips
- 4 cooked chicken breasts, sliced
Instructions:
- In a food processor, combine kale, basil, garlic, pumpkin seeds and salt.
- Pulse until finely chopped. With motor running, drizzle in olive oil, and process until smooth but still a bit chunky.
- Heat skillet with enough oil to thinly coat over medium heat.
- Add zucchini and pesto and saute 1 to 2 minutes, until just warmed through and zucchini is still crisp.
- Transfer to serving bowl.
- Top with sliced chicken.
- Serve.
