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PREPARATION
- In a large bowl prepare the zucchini noodles with a spiralizer and set aside.
- In a blender, add the basil, parsley, cashews,
garlic cloves, parmesan cheese, salt, pepper and olive oil, and blend
until well combined. Add more oil for desired consistency. - In
a heated frying pan, add a touch of olive oil then pan fry the chicken
breast until golden brown and cooked thoroughly. Set aside to cool. - Pour pesto over the zucchini and mix thoroughly, slice chicken and place atop.
- Add cherry tomatoes or Napoli sauce as desired then pour another spoonful of pesto.
- Lastly, peel thin-sized parmesan cheese and add as desired.
