|10 min||10 min||2|
|1 tbsp||Chia seeds|
|3 tbsp||Chicken broth (stock), low sodium|
|1/3 cup whole||Almonds, raw|
|2 clove(s)||Garlic (peeled & smashed)|
|1 bunch||Basil, fresh (about 4 cups firmly packed)|
|1/4 tsp||Sea salt, fine|
|1/4 tsp||Black pepper|
|1/4 cup||Extra virgin olive oil|
|2 medium||Zucchini (spiralized or peeled with vegetable peeler)|
|2 can||Salmon, chum (keta), canned, drained solids with bone, unsalted|
1. In a small bowl, whisk together the chia seeds and chicken broth and let stand for about 20 minutes. (Makes 1/4 cup thick chia gel.)
2. Place the almonds, garlic, basil, salt, and the pepper in a food processor (or blender) with the chia gel. Pulse to coarsely chop. Keep processor on as you drizzle in the olive oil in a steady stream until incorporated.
3. Taste and adjust seasonings. Reserve 1/4 cup of pesto and refrigerate the remainder in an airtight container.
4. In the meantime, prepare zucchini noodles by slicing the ends of the zucchini and place it on your spiralizer. Turn the spiralizer while pushing zucchini into the spiralizer to create the noodles.
5. Combine pesto, zucchini noodles and canned salmon to a bowl and toss until coated.
Can be stored in an airtight container in the fridge for up to 3 days or freeze for up to 3 months for later use.
is a great source of protein and Omega 3 Fatty Acids, which are essential in the body and must be obtained through food and supplements!