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Artichoke & Chicken Pesto Courgetti

I came up with this summery dinner concoction on a recent warm summer's evening, after inspiration on an Instagram post about artichokes. I always forget how good artichokes taste, but not only that they offer excellent health benefits for the liver and digestive system. One of the best known benefits is artichoke's ability to stimulate the production of bile which aids in digestion and the elimination of toxins.

This is a quick, easy and healthy dinner. I like to poach chicken breasts as it takes 15 mins in total and the texture is moist and tender. I simply place chicken in cold water, bring to the boil with seasoning and simmer on a very low heat for 9-10 mins. The pesto can be made ahead and refrigerated or even frozen to be used another time. .

This is a lovely summery dish as the fresh flavour of coriander is reminiscent of a Thai Green Curry but without the heat and richness. The lemon also gives it a lift making it perfect for a warm summer's dinner or lunch.

Recipe (serves 2)


  • 2 poached or cooked chicken breasts

  • 2 courgettes spiralised

  • 1 can of artichokes or 4 freshly cooked ones

  • Juice and rind of 1 organic lemon

  • 50g blanched almonds or pine nuts if you prefer

  • Big bunch of coriander (parsley or basil would also be good.

  • 50g Gruyere or Parmesan cheese

  • 2 crushed garlic cloves

  • 75ml of extra virgin olive oil

  • Sea salt & pepper


  1. Blend all ingredients except courgette and chicken in a food processor until it resembles a smooth pesto sauce.

  2. Lightly steam the courgetti

  3. Chop chicken into small pieces

  4. Stir pesto into courgetti with the chicken pieces

  5. Check for seasoning and serve

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