- 2 lbs chicken thighs, cubed
- 3 c fresh basil
- 1 1/2 c pinenuts
- 4 cloves garlic
- 1/4 c grated parmesan cheese (optional)
- 1 c olive oil
- salt and pepper to taste
Add all ingredients except the chicken to a blender or food processor. Blend until well-mixed. Saute chicken in a large skillet until cooked through. Add the pesto sauce, simmer for 5-10 min.
Supposedly, the pesto sauce freezes very well. We still need to test this. I say the parmesan is optional because we made this meal a lot during our first Paleo challenge, and it works fine without the cheese. This week will actually be the first time we make it with cheese.
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