Pesto Chicken
coconut oil (for greasing the dish) 3/4 cup (give or take) pesto sauce 1 pound pastured chicken breast (cut into strips if you’d like) salt and pepper to taste fresh mozzarella cheese, sliced or shredded (optional) Preheat the oven to 375. Lightly grease a 9 x 11 baking dish. Spread half of the pesto on the bottom of the dish. Lay the chicken over the pesto. Lightly sprinkle with salt and pepper. Spread the remaining pesto over the chicken. Bake for 20 – 30 minutes (until chicken is just cooked through – but not over done). Remove pan from oven and place cheese over the...
Read MoreGarlic Scape Pesto Pizza
For the PESTO: 12 garlic scapes, chopped (about 1/2 cup) 1 cup fresh basil (tightly packed) 1/2 cup walnuts 1/3 cup parmesan 1/2 cup extra virgin olive oil 1/4 tsp pure salt Add everything to a food processor & blend. If you have the option, process the first 4 ingredients, then add olive oil and salt while machine is running. To assemble the PIZZA: Spread the pesto on (a pre-cooked) pizza crust. Add some sliced, fresh mozzarella, grape tomatoes, and freshly ground black pepper. Bake at 375 for about 10 mins. You can of course use any pesto recipe for this, so if you can’t get...
Read MoreSpinach & Roasted Red Pepper Pesto
For the Pesto: 2 cups packed spinach leaves 1/2 cup packed parsley leaves 1/2 cup walnuts 1 small garlic clove 1/2 cup extra virgin olive oil 1 tsp pure salt Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work). Process until finely chopped (stopping to scrape down sides as needed). While motor is running, gradually pour in olive oil and salt. Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread). For the Peppers: 1 or 2 red peppers Preheat broiler on high. Cut peppers in half lengthwise discarding the seeds &...
Read MoreSundried-Tomato Pesto
3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...
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