Zucchini “Pasta” with Pistachio Pesto and Chicken

Procedure for pesto: Add all the ingredients and 1/2 cup of EVOO into a blender. While blending, drizzle in the remaining 1/2 cup of EVOO. Blend until the mixture reaches a pesto consistency. Transfer the pesto to a container.

Procedure for pasta: Season the sliced chicken with bouillon and black pepper. Heat the EVOO in a low braiser over medium-high heat. Cook and sear the chicken slices until slightly golden. Turn off the heat and immediately add the halved cherry tomatoes. Stir to combine, then add half of the prepared pesto (reserve the rest or add all if desired). Add the zucchini ribbons to the warm pan and stir to coat evenly with the pesto and other ingredients. Finish with the zest of 1 lemon and a sprinkling of chopped pistachios. Add grated Parmesan to taste.