Pesto

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Allergens: nuts

For the Pesto:

  • 1/2 cup vegetable or chicken broth

  • 2 cups fresh basil

  • 1/4 cup nutritional yeast (or parmesan cheese if not dairy free)

  • 1/2 tsp salt

  • 2 T pine nuts

  • 1 T olive oil

  • 2 gloves of garlic

Directions

  1. Heat pine nuts in a pan on medium heat for about 3 min- shaking occasinally making sure not to burn them (they should be lightly brown)

  2. Blend all ingredients in a food processor

  3. Enjoy!

For the Chicken:

  • Season raw chicken breast with olive oil and salt and pepper to taste

  • Preheat grill to 375F

  • Cook on the grill about 15 min each side

For the Noodles (spiraled butternut squash):

  • Heat noodles in a non-stick pan with a cover on so they cook all the way through

  • For the last few min take the top off so they start to crisp up a bit

  • Enjoy!