Pesto chicken 3-ways, maybe 4 or 5 or 6……
Hi everyone! I should have named this post herb pesto 3-ways and more. Pesto is so flavorful and versatile, I’m sure you will find other ways to use the leftovers. Actually, I made and egg white omelette this morning and dabbed on a teaspoon – yum! Interestingly, my uber picky eater eats pesto. I certainly won’t complain because I can get good mileage out of a batch and it’s very healthy! But, I find it curious that she will eat pesto, but not something simple as corn…. sigh. Onward!
We grow a lot of herbs and use those those all season in salads and all of my cooking. I’ve convinced the kids that herbs are essential for making a dish look good and taste good. In addition, herbs are really healthy! I count them as vegetable in our house.
You mentioned healthy?
As mentioned, I treat herbs as a veggie. They are packed with nutritional value. Basil is a good source of vitamin A, C and K and has anti-inflammatory and antibacterial properties. Cilantro has much of the same vitamins but also boosts a few more minerals and helps lower bad cholesterol. Fresh oregano is a good source of minerals like potassium, iron and calcium is great for digestive health. Parsley is considered a “super food”. It packs a punch with vitamins A, C and K and minerals iron, magnesium, and potassium like the others but also supports kidney, urinary tract health and fights cancer. Most herbs are good sources of fiber and are low in calories, anti-inflammatory and nutrient dense. Pesto sauce is concentrating all those great properties into a meal.
What’s in the pesto?
My pesto recipe is really a basic pesto recipe. I do not add garlic as that is not acceptable for TQ’s fructose malabsorption. Honestly, I don’t miss it. But, if you are a garlic fan, then certainly add a clove or two. Sometimes, I use garlic flavored olive oil to get that hint of garlic and it is quite tasty. Otherwise, the key players are the 3 cup of freshly packed herbs. The herbs I use most are basil (traditional), parsley, cilantro, and oregano. My daughter is especially a big oregano fan. I also use 3-4 green onion tops. I think that rounds out the flavor and since we don’t use garlic it adds a little kick.
This recipe couldn’t be any simpler. I used my blender to pack in the herbs, olive oil, parmesan, juice of half of a lemon and salt and pepper to taste. I used 1/4 cup of pine nuts, but before you add them to the blender toast them in a pan for a few minutes. Place the pine nuts to a dry skillet over medium heat until they are fragrant, toasty and slightly brown, Turn off the heat once they start browning, so they don’t burn. Add them to the blender. Blend all of the ingredients, start with a pulse of two to incorporate. Once blended, you are left with a lusciously beautiful green sauce that can be use in endless ways.
Let’s talk versatility…
I used about 3/4 cup of the prepared pesto to a zip bag along with 1 pound of chicken tenders. The chicken marinated in the bag (in the fridge) for several hours. Make the pesto the night before and prep the chicken, and marinate so it will be ready when you get home in the evening. I cooked a large batch of chicken for leftovers possibilities. Our first evening meal was gluten free pasta tossed with pesto and the marinated chicken.
I made myself a salad topped with the chicken and drizzled a little touch of pesto as my dressing along with a few crumbles of goat cheese which I highly recommend. Our second meal included make your own sandwiches. Toppings included grilled red pepper, green lettuce, goat cheese and little extra pesto for the bread. They can be eaten warm or cold. Perfect for a quick weeknight meal!
I had mentioned topping my egg whites with the pesto but I also think this would be a really delicious topped on cubes of baked tofu, or combined to make a pesto tofu salad or wrap. I may try that and report back. It could be spread as a condiment on any sandwich veggie, turkey or grilled cheese. What ideas do you have? What should I do with my next batch?
- 3 cups Fresh herbs (basil, parsley,cilantro, oregano, chervil)
- 1/2 cup Extra virgin olive oil
- 1/4 cup Pine nuts - toasted
- 1/4 cup Parmesan cheese
- 3-4 Green onion tops
- 2 TB fresh lemon juice (half of a lemon)
- 1 tsp Salt (or to taste)
- Pepper to taste
- Optional garlic clove - but not low FODMAP
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, until fragrant. Remove from heat.
- Place herbs, lemon juice, green onions (and garlic, if using) in bowl of food processor or blender.
- Pulse a few times and scrape the sides with a spatula to make sure all is blending.
- Add parmesan cheese and pine nuts, pulse a few more times.
- Add olive oil in slow stream to allow sauce to emulsify.
- Enjoy endless ways: Marinate chicken or tofu, toss in pasta, serve on eggs, over potato, mix in veggies, serve on sandwiches, top on fish or seafood.......
- Gluten free
- Low FODMAP
- Low sugar