INGREDIENTS:

1 bunch parsley

1 bunch basil

1 – 2 cloves garlic

50g pine nuts

1-2 tbs lemon juice

pepper

2 tbs cold pressed extra virgin olive oil

500g zucchini

50g baby spinach leaves

METHOD:

Pesto:

• blend parsley, basil and garlic in a food processor
• add pine nuts, lemon juice, pepper and olive oil
• process until a paste consistency

Linguini:

• cook chicken in frypan
• whilst cooking, slice the zucchini with peeler or mandolin slicer
• add 2-3tbs of pesto and spinach leaves
• add to the frypan with chicken and saute & serve