|"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."- Jeff Smith|
I have an affinity for Pesto Chicken. I'm sure I saw the idea somewhere long ago and have stored said idea in my mind for days when I just don't know what we're going to have for dinner. So, when I was planning our overwhelmingly long (& first) clean eating/Paleo menu, I knew I wanted to have something that I could throw together quickly after work one night. "Pesto Chicken!", I thought...until I realized that the jar stuff from the grocery wasn't going to cut it. And, so, the Google search began:
"pesto with basil and walnuts" nope
"paleo pesto" a bit too involved
"pesto no dairy" BINGO!
I found this recipe at Go Dairy Free and ran with it!
1 cup of fresh basil leaves
1/4 cup of olive oil
Salt to taste (we try to stay away from salt as much as possible, so I didn't add any)
2 cloves of garlic (we <3 it!)
1/4 cup of pine nuts (I used walnuts in this case because it's what I had)
4 Chicken Breasts
Preheat oven to 350 degrees.
In a food processor, chop the walnuts and garlic until coarse.
Add in the basil and pulse a couple of times to mix in
Drizzle in olive oil slowly and continue to process until well combined
(feel free to add more olive oil if your pesto is a bit too dry)
And BOOM! Pretty Pesto.
Then, I just smothered the chicken in it and put them in the oven for 45 minutes (this varies on different ovens). I serve them with a couple of veggies and refrigerate any left overs for lunch the next day.
I had to take a picture of it because the color was GORGEOUS! So bright and it smelled absolutely lovely, y'all! Give it a try....I promise you won't regret it.