Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.
This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂
It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂
1 lb asparagus, tough ends removed
2-3 cloves minced garlic
1/2 cup pistachios
1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
Salt, to taste
Freshly ground pepper, to taste
3/4 cup olive oil
Blanch or steam asparagus until al dente and still a bold green
Refresh in cool water
Cut asparagus into 1-inch pieces
In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂
This is a super easy-to-make chicken parmesan. Pesto is a delicious addition to this classic dish.
Coconut or olive oil
Crushed fresh garlic or garlic powder
Red pepper flakes
4 chicken breasts
Marinara or tomato sauce, enough to cover chicken
Put olive oil or coconut oil in large baking dish (e.g. pyrex glass dish) and heat up in oven till it melts or warms slightly
Add red pepper flakes and freshly minced garlic or garlic powder, the heat will start to release the aromas of the spices
Place chicken breasts side by side in dish
Sprinkle on some mozzarella and parmesan
Cover with marinara sauce and a dollop of pesto
Sprinkle on rest of cheese
Cover dish with tinfoil and bake at 350 for 50-60 minutes, then remove tinfoil and bake for another 10 minutes at 375 or until meat thermometer registers 160 degrees.
Serve with ceasar salad and broccoli for an almost-paleo dinner (omit cheese to make it strict paleo).
Super mom tip: Double, triple or quadruple this recipe and freeze in smaller batches. Those nights when you don’t want to cook – whip out of the freezer, thaw on the defrost setting on the microwave, steam some veggies and voila, dinner is served!