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½ cup raw walnuts (or pine nuts, or a combo)

3 cloves garlic

4 oz fresh basil leaves packed (you can sub in baby spinach for some of the basil if preferreabout 4 cups

½ cup light flavored olive oil (or avocado oil)

2 Tbsp fresh lemon juice

½ tsp sea salt (or to taste)

¼ tsp black pepper (or to taste)

2 Tbsp nutritional yeast (for flavor, optional)

1 lb ground chicken (or preferred ground mea- not too lean

¼ cup + 2 Tbsp pesto

1 egg

¼ cup blanched almond flour

2 tsp Italian Seasoning

½ tsp sea salt

⅛ tsp black pepper

Cashew pieces (chopped cashews)

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1. Combine walnuts or pine nuts, garlic, basil leaves, olive oil, lemon juice, salt and nutritional yeast in a blender or food processor. Blend or process/pulse until a paste forms (not too smootscraping sides as needed.

2. Preheat your oven to 425 degrees and drizzle a large baking sheet with oil or spray with cooking spray.

3. In a large bowl, combine the ground chicken, ¼ cup + 2 Tbsp of the pesto, egg, almond flour, Italian seasoning, salt, and pepper. Mix with clean hands until well combined, the mixture will be sticky, especially with ground chicken!

4. Tip - when forming the mixture into balls, wet your hands periodically to make them easy to handle. Chicken meatballs are very sticky! Form the mixture into 12-14 meatballs, lightly wetting your hands as necessary.

5. Place on the prepared baking sheet 2” apart and bake for 15-18 mins, or until just cooked through.

6. Serve over cooked Spaghetti squash, Zucchini Noodles, Cauliflower Rice or Roasted Potatoes,

7. Topping with the remaining pesto. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

*Toast cashew pieces for an added crunchy topping