Whole30 + Paleo Creamy Pesto Chicken “Alfredo”


If you want to make JUST pesto:

  • • 1 cup packed fresh basil leaves
  • • ¼ c pine nuts
  • • 2 garlic cloves
  • • 2 t lemon juice
  • • 2 T nutritional yeast
  • • ¼ cup olive oil
  • • 1.5 t salt (or to taste)

For Pesto Alfredo Sauce:

  • • 2 T nutritional yeast
  • • 1 t salt
  • • 1 t lemon juice
  • • 2 cloves garlic
  • • 1 cup full fat coconut milk
  • • You will also need spaghetti squash and chicken breasts


  1. Blend the basil, pine nuts, garlic cloves, lemon juice, and nutritional yeast in a blender or food processor and process until fine.
  2. With the food processor is on, gradually add the olive oil until combined. Season to taste with salt.
  3. Use it immediately or store in the refrigerator. Did you know you can freeze pesto?! It’s the perfect way to keep it on hand at all times! Put it in ice cube trays, freeze until they’re solid, then store in any container.
  4. To make the Alfredo sauce, add additional nutritional yeast, salt, lemon juice, garlic, and coconut milk.
  5. Cook the spaghetti squash: cut in half, apply olive oil, cook for 45 min to 1 hr on 400 degrees. Remove the seeds, use a fork to make spaghetti “noodles.”
  6. Pour pesto Alfredo sauce over the noodles and stir until combined. Serve with grilled chicken or your meat of choice on top.