November 22, 2024

Pesto Chicken Broccoli

Look what someone who loves me gave me today…oh! happy me!

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My daughter, Kassia, lovingly gifted me with a jar of her healthy but-oh-so-yummy pesto (and luscious balsamic reduction)!  This is precious stuff…what to make, what to make?  Eventually, I just decided to keep it simple: I took a couple of tablespoons to marinate one pound of chicken tenderloins, which we then grilled. Then cooked up some gluten free pasta, steamed a head of broccoli, and sauteed some mushrooms and onions.  And combined it all together with an additional few tablespoons of pesto.  So yummy!

Kassia graciously is sharing her pesto recipe with us today…. This recipe is vegan and dairy-free (along with being intrinsically gluten free, soy free). Her secret ingredient?  Nutritional yeast.  Yup! Don’t knock it ‘til you try it! (Oh, speaking of trying it…dust your freshly popped popcorn with it!) Here’s a fun link loaded with lots of good info about nutritional yeast, or noosh, and some ideas where to purchase it.  As is, this recipe is dairy-free and vegan.  We topped off the finished dish with some freshly grated Asaiago cheese.  Enjoy!

Pesto

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ingredients:
1/4 cup pignoli (also called pine nuts)2014-08-10 17.47.41
1 tablespoon finely minced garlic (she uses jarred garlic, like her momma!)
2 cups fresh baby spinach
1 cup fresh basil (leaves only)
1 tablespoon nutritional yeast flakes
juice of 1/2 small lemon
1/4 cup+/- extra virgin olive oil
sea salt, freshly ground black pepper
freshly grated parmesan or asiago cheese, optional

 

directions:

  • in a food processor, process the pignoli  and garlic until minced
  • add the spinach, basil, nutritional yeast and lemon juice; process by pulsing until spinach is finely ground
  • with food processor running, s-l-o-w-l-y pour the oil down the food chute ‘til all is well incorporated
  • season with salt and pepper, to taste
  • this will make approximately 3/4 cup (about 12 tablespoons) of pesto. I only used 5 tablespoons in the entire dish pictured above which made 4 generous servings!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.

Comments

  1. That looks absolutely delicious!!! Thanks, Coleen, and thanks to Kassia for her secret ingredient pesto recipe!

Trackbacks

  1. […] You can of course use store-bought pesto, but if you have basil growing in your garden, the rest is easy to rustle up at home.  This is how I like pesto – you can alter this to suit your tastes.  If you have any leftover pesto, try it on scrambled eggs, roasted vegetables, chicken, and of course over pasta!  (Or, want a different spin on pesto?  Try Coleen’s version!) […]