Ingredients
- 1 small garlic clove
- Pinch sea salt
- 25g pine nuts
- 200g pitted black olives
- Handful fresh basil (approximately 30g)
- 75ml olive oil
- 2 large courgettes
- 2 medium carrots
- Chicken (optional)
Step 1 :
Peel the garlic and place in a food processor with the salt. Pulse, then add the pine nuts and pulse again until roughly chopped.
Step 2 :
Add the black olives and basil and pulse carefully until well mixed but with a little texture.
Step 3 :
Turn into a bowl and stir through the olive oil and mix to a juicy paste.
Step 4 :
Spiralise the courgettes and carrots and heat through in a pan with a tsp of olive oil.
Step 5 :
Add the pesto and warm through before serving.
Serve with grilled or sliced chicken.