Food should be all about flavour! Right. One of the most flavoursome sauces to use in your cooking I believe is Pesto. You can pop it on a pizza, toss it through pasta, smear it on meat, use it as a dip and so much more, it was imperative for me to make a Paleo friendly version for my cooking.
So today I searched my usual cooking tool…Pinterest, for recipes to adapt to my own. Here is what I came up with for a Paleo Pesto.
1 handful of Baby Spinach Leaves
1 handful of Basil Leaves
1/4 cup Pine Nuts
2 cloves of Garlic
Salt & Pepper
- Put the pine nuts in a pan and toast (just start to brown). I put the garlic cloves in the pan too just to give them a bit of roasted flavour too.
- In your food processor put the toasted pine nuts, garlic, spinach, basil and salt and pepper to taste. Process them till roughly chopped up.
- With food processor still going drizzle olive oil till it reaches desired consistency.
- Store in a jar or freeze individual portions if you want to last longer.
This is so easy to make that I would be more inclined to make it fresh more often than to make a bigger batch. If you did want to make a bigger batch then I would freeze portions, for me fresher is better with Pesto.
So of course I had something in mind for dinner tonight using my fresh Pesto. Pesto Crusted Chicken stuffed with Ricotta, Spinach and Feta.
Pesto Crusted Chicken stuffed with Ricotta, Spinach and Feta.
3 Chicken Breasts (butterflied and flattened) *I used 3 breasts but the stuffing mixture could be enough to stuff 4 breasts.
Fresh homemade Pesto
3-4 heaped Tbsn Ricotta
3 cloves of Garlic
Small handful of Baby Spinach
Small square of Fetta or 100gm grated Parmesan
Salt and Pepper to taste
- Place Ricotta, Spinach, Feta, Garlic and salt and pepper in a small bowl and mix well.
- Lay out flattened chicken breast on board and place stuffing in the centre.
- Wrap the chicken breast over the stuffing and secure with tooth picks.
- Place in an oven proof dish and top each breast with a teaspoon of pesto.
- Spread the pesto over the top.
- Place in oven preheated to approx 190 degrees and cook till browned and cooked through.
- Serve and enjoy!
Now, I served mine with Zucchini Spaghetti. I have been wanting to try this for some time now, and I wasn’t let down…yum! One of the easiest and fastest healthy side/main dish you can make. Yet again you can do so much with this basic recipe, so I thought I would share it with you too.
1 Zucchini (per person as a side dish OR 2 per main dish)
Salt and Pepper to taste
- Using a vegetable peeler, shave stripes the full length of the zucchini to your desired thickness. Make sure to rotate and move ‘around’ the zucchini, this means that each gets a little outer skin on it.
- Place the stripes or noodles/spaghetti in a medium bowl. Drizzle over just enough olive oil to coat.
- Add salt and pepper to taste.
- Using your hand, gently toss and make sure that all the noodles/spaghetti are coated.
- Warm a pan when ready to serve (no need to oil). Pop noodles in the pan and cook for 1 – 2 mins only. Make sure to toss the zucchini as it cooks.
- Pop on the plate and enjoy.
Yes thats three recipes in this one post that you can use each so many different ways. Hope you enjoy them all!