Zucchini “Pasta” with Pistachio Pesto and Chicken

Procedure for pesto:

Add all the ingredients and ½ cup of EVOO into a blender.

While blending, drizzle the remaining ½ cup of EVOO.

Once it has blended to a consistency of a pesto, remove and transfer to a container.

Procedure for pasta:

Season the sliced chicken with bouillon and black pepper

Heat the EVOO in a low brasier over medium high heat.

Cook and sear the chicken slices until slightly golden.

Turn off heat and immediately add the halved cherry tomatoes into the pan.

Stir to mix, followed by ½ the amount of the made pesto (save the rest for another use or add all if that is to your liking).

Add the zucchini ribbons to the still warm pan and stir to coat the ribbons with the pesto and all the other ingredients.

Finish with the zest of 1 lemon and a sprinkling of the chopped pistachios.

Grated parmesan to finish to taste.