Technically, pesto should be pounded or processed to a paste, but sometimes shortcuts pay off. This chopped version yields a more varied texture and requires nothing more than a cutting board and a knife. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8—10 minutes. Let cool. Add a couple of pinches of salt and continue smashing with the side of your knife until garlic and salt form a paste. Scatter toasted nuts over garlic and smash nuts with the flat side of your knife to break into small bits.
Vegetarian Boot Camp
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One of the hardest things about eating healthy is that you are often eating the same ingredients. Sure, you could use salsa or even a traditional basil pesto, but what if you could infuse a totally different flavor profile in a pesto? Enter, this Asian Pesto! I love asian flavors!
Learn how to make pasta e ceci like an Italian grandmother. One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious Read More.
The chicken breasts are smothered in basil pesto sauce and seasonings then lined on top of green beans and tomatoes that all baked in ONE PAN. The chicken is finished off with ooey gooey mozzarella cheese as much or as little as you like because pesto chicken and mozzarella are sublime together. You can serve the Pesto Chicken Bake as is, or with pasta, rice or mashed potatoes.