This Paleo Green Pepper and Almond Pesto Zoodles & Chicken recipe was inspired by a dish that my husband and I ate during our honeymoon on the Amalfi Coast.
One of the main reasons that my husband and I chose to go to the Amalfi Coast for our honeymoon was for the food. We both love Italian food and figured that anywhere that had the sun, the beach, and pizza+ pasta +seafood was for us.
I always spend time researching where to eat when I travel, and Da Adolfo popped us as a “must try” restaurant off of Positano.
What’s cool about this place is that you can only get to it by boat. The restaurant sends a ferry to a dock in Positano and they bring you to their little restaurant on the sea.
It’s full of tables closely put together, and is surrounded by beach chairs, for those who want to lay out and go to the beach. (If you ever want to go here, you need a reservation… it’s always packed and for good reason).
They don’t really have a menu, they just tell you what’s good that day and you order. My husband and I ordered the mozzarella grilled on lemon leaves, mussels covered in marinara sauce, fresh mozzarella and tomato spaghetti, and the green pepper almond pesto spaghetti. (We were there with two friends, and shared all the dishes… don’t judge. haha)
ALL of the food was absolutely delicious. The mussels were incredibly fresh, the mozzarella was delicious, and the spaghetti was on point.
But the one dish that surprised me the most was the green pepper almond pesto spaghetti.
You see, I don’t really like green pepper. I don’t even think I have any recipes on this blog with green pepper in it. I was a bit bummed when I heard that green pepper was in the sauce, but I was intrigued by the flavor combination and so many other people had ordered it, that I figured it was good.
Well, it was absolutely delightful. I actually loved the way the green pepper and almonds complimented each other. It was a mixture of bitter green pepper, with creamy sweet almond, and hints of basil. It was just so satisfying and delicious, that I made the mental note to make this myself back home.
Which brings us to this Paleo Green Pepper and Almond Pesto Zoodles & Chicken.
I came up with a pesto sauce made of green pepper, almonds, pine nuts, basil, garlic, and olive oil.
It’s SO flavorful. And everything that I had hoped for, especially compared to the one that I tried at Da Adolfo.
Then I grilled diced chicken in some of this delicious pesto, until it was golden brown.
After that, I cooked spiralized zucchini and in this pesto sauce. The pesto gets even more creamy, as it cooks and mixes together.
I tossed the chicken into the zoodles, and sprinkled some pine nuts on top. And voila. A green pepper almond pesto dish that you can enjoy at home.
Super easy, but super delicious!
It’s comfort food at it’s finest, yet it’s also Whole30, paleo, grain-free, dairy-free and gluten-free. Basically free of guilt and healthy for you.
Plus it makes me think of Italy and my honeymoon. Could pesto get any better?
I’m thinking this would be a wonderful Valentines or Galentines day meal. Healthy for dinner… leaving some room for a less healthy dessert. Just a thought. 🙂
A gluten-free, whole30, grain-free dish made with a pesto sauce made of green pepper, almonds, pine nuts, basil, garlic, and olive oil. Healthy and full of protein.
- 2 small cloves of garlic
- 1/2 of a small green pepper
- 1/4 cup almonds
- 1/4 cup pine nuts
- 1 cup fresh basil (.75 ounces)
- 4 Tbs olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 pound chicken , cut into bite sized pieces
- 2-3 zucchini , spiralized
Put garlic cloves, and the green pepper into a food processor and chop until minced. Then add the pine nuts and almonds to the food processor and mix, until they are completely ground. Using a spatula, push down against the sides of the food processor. Then, add the basil, olive oil, salt and pepper to the food processor and mix. You may need to push down against the sides of the food processor and mix again.
Put some olive into a large frying pan and heat over medium heat. Add the bite sized chicken to the pan, cover in 3 Tbs of the green pepper almond pesto, and mix. Cook while mixing every so often until the chicken is golden, about 15 minutes. Remove the chicken from the pan.
Add a tiny bit of olive oil to the pan, add the spiralized zucchini / zoodles to the pan and cook over medium heat, while mixing often for 3 minutes. Then add the rest of the pesto to the pan, mix and cook for another 2-3 minutes, until you have your desired zoodle texture.
Note: If you spiralize 2 zucchinis, this should serve about 2-3 people, but if you spiralize 3 zucchinis, it should serve 3-4.
Note: I used the shredder blade from my Paderno Spiral Vegetable Slicer to make the zoodles.
❤ Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Perchance to Cook!