I just ate one of these, and it was deliciousss. Sun dried tomato pesto, yummm. *licks lips*
This pesto stuff is fantastic, I have no problem nibbling on it plain. Maybe I’m weird, but seriously it’s good!
Makes: ~1.25 Cups
Prep time: 10
Cook time: 0
- 1/2 Cup fresh basil (packed)
- 1/4 Cup fresh parsley (packed)
- 1/2 Cup walnuts
- 1/2 Cup sun dried tomatoes
- 3 garlic cloves
- 1/4 Cup extra virgin olive oil
- 1/4 Cup thick full fat canned coconut milk
- Pinch of salt and pepper
1. Blend the basil, parsley, walnuts, sun dried tomatoes, garlic, salt. and pepper in a food processor.
2. Add the olive oil and coconut milk slowly, by the tablespoon. If you want your pesto thicker, add less oil/milk.
Serves: 2-5 people (depending on appetite and side dishes!)
Prep time: 5 minutes
Cooking time: 21-32 minutes
- 1lb thin breasts of chicken (I had 5 breasts)
- 1/2 Cup + 2 tbsp sun dried tomato pesto
- Salt, pepper
- Optional: BACON! 5 slices
- 1 tbsp olive oil
- 5 toothpicks
1. Preheat your oven to 400 degrees. Lay your chicken breasts out on your work surface. Flatten them out so each piece is approximately the same thickness throughout (doesn’t have to be exact).
2. Sprinkle each side of all chicken breasts lightly with salt and pepper.
3. Scoop ~1 1/2 tablespoons of pesto on each piece of chicken and use a knife to spread it out evenly.
4. Roll up each piece of chicken. If you wish to add bacon to this recipe, wrap your chicken in one piece of bacon. Use a toothpick to secure the wrap.
5. Evenly spread out the olive oil on the baking sheet. You need just enough to keep the chicken from sticking.
6. Place chicken on the pan and bake at 400 degrees for 25-30 minutes.
7. Optional: Once the chicken is cooked through, put it in the broiler for 1-2 minutes, just to get the bacon crispy.
You’ll have left over pesto for sure. YOUR WELCOME. Put a few tablespoons in your zucchini pasta (as I did last night), or smear some on slices of cucumber in a paté like fashion.