I believe that when previously stating how delicious this chicken is, I told you I’d post the recipe for the pesto I used, so here it is. It’s nothing fancy and incredibly easy, but it’s delicious and a great alternative to basil pesto.
I use sun-dried tomatoes that aren’t packed in oil. If you’d prefer, or if they’re easier for you to find, you can use oil-packed ones, but you might want to cut back on the added olive oil initially before seeing the consistency of how the pesto turns out. That being said, this recipe creates a thicker pesto. It’s easier to use it as a spread this way, plus when making pasta I just loosen it up by adding a little of the pasta water.
Pesto isn’t just for pasta, though. It’s delicious mixed with goat cheese and spread on to a baguette or mixed in with your scrambled eggs in the morning. You can dollop it on pizza, use it as a sandwich spread, or add a little to your favorite vinaigrette.
sun-dried tomato pesto
1 cup sun-dried tomatoes
3 cloves garlic
1/4 cup parmesan, grated
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 cup extra virgin olive oil
Add all of the ingredients to a food processor or blender. Make sure to smash the garlic cloves before you add them so they blend more easily. If the pesto is too think, add olive oil a little at a time until it reaches the desired consistency.