Walnut Pesto Chicken

Walnut Pesto Chicken

Oh, I didn’t know I could make such delicious pesto! Just like I didn’t know that I like basil so much but the walnut and basil pesto added such rich flavors to this chicken. I think it even made the chicken more tender. Or maybe that was the fact that I cooked chicken strips but I hope to repeat this dish for sure!

Walnut Pesto Chicken
Author: 
Recipe type: Appetiser or Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The Walnut Pesto Chicken goes well with the White Bean Salad. Be sure and locate the recipe for both of them so that you can enjoy these two dishes together.
Ingredients
  • ¼ pound skinless boneless chicken
  • pinch of sea salt
  • 1 tablespoon grape seed or extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup raw walnuts
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • pinch of sea salt
Instructions
  1. Slice the chicken into thin strips. Toss with salt. Heat 1 tablespoon of grape seed or olive oil in a sauté pan or griddle over medium-high heat. Cook the chicken on each side until cooked through. Set aside on a paper towel to cool.
  2. Grind the walnuts in a food processor until fine. Rinse the basil and pat dry. Add the basil, garlic and salt to the processor. With the processor running, drizzle in 2 tablespoons of olive oil until desired consistency is reached. Toss with chicken strips. Unused pesto can be kept in the fridge for up to a week.

 

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