1/4 cup walnuts (toasted)
2 tablespoons parmesan cheese (grated)
1/2 clove garlic
1 zest of lemon
1 cup basil leaves
2 cups Tuscan kale (stripped from stem and torn into pieces)
4 tablespoons olive oil
Kosher salt to taste
1/4 teaspoon red pepper flake
For the chicken:
2 boneless skinless chicken breasts
Kosher salt and cracked black pepper to taste
1 tablespoon olive oil
For the zoodles:
3 zucchini (cut into noodles or 1 pound pre-packaged zucchini noodles)
3 tablespoons Kosher salt
For the pesto: Place all of the ingredients except for the olive oil into the food processor andpulse to combine. With the motor running add the olive oil in a stream until the mixturebecomes creamy and well-incorporated. Taste for seasoning and adjust if necessary. Set aside.This can be made the day before or frozen.
For the chicken: Heat a grill or grill pan over medium-high heat. Season the chicken breasts onall sides with salt and pepper and drizzle with olive oil. Place the chicken on the grill or in thegrill pan and cook for 3-4 minutes per side. Remove the chicken to a cutting board and let restfor 5 minutes before slicing.
For the zoodles: Bring a large pot of water to a boil and season with salt. Add in the zucchininoodles and cook for about 2 minutes. Drain very well but keep 1/4 cup of the pot water.Heat a large nonstick skillet over medium heat and add the pesto and the reserved water to thepan. Add the noodles and the chicken and toss to combine.
Serve and top with a little shaved parmesan and a squeeze of lemon to finish.
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