Of course, the classic pesto recipe consists of basil and pine nuts. However, it is not at all forbidden to add different spicy herbs to taste and take a mix of nuts. The sauce turns out to be fragrant and tasty, with a slight pleasant pungency. It can be used in the same way as pesto, dressing soups and pasta with it, spread on bread and meat, dressing salads.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Basil / Herbs / Chicken Thighs
Dish: Sauces / Hot dishes / Pesto / Roast
- Chicken Thighs - 1 Kilogram
- Greens - 2 Bunches (basil and parsley, large bunches)
- Nuts - 1.5 Cups (any mixture)
- Olive oil - 1 Glass
- Lemon juice - 2 Tbsp. spoons
- Garlic - 3 Cloves
- Chili Pepper - To taste
- Parmesan - 50 Grams
- Black Pepper - To taste
- Salt - To taste
How to make Chicken Thighs in Nut Pesto
Rinse and dry the herbs well. This is important, otherwise the sauce may ferment. Grind the herbs in a food processor or mince them.
Add nuts. I have macadamia, pecan, walnut and pumpkin seeds. Season with salt and pepper to taste. Punch until chopped.
Without turning off the processor, gradually pour olive oil through the hole in the lid to the desired thickness. I'm making the sauce thicker. Add lemon juice.
Grate the cheese, preferably parmesan. Stir it in at a pulse rate.
Transfer the prepared sauce - most of it - into small, clean, dry jars, top with a little olive oil, and store in the refrigerator.
Spread the remaining sauce well on the chicken thighs on all sides, including under the skin. Leave to marinate on the table for half an hour.
Put the chicken pieces in a baking dish and bake in an oven preheated to 200 degrees until golden brown. Do not forget to check the readiness of the chicken, the juice should be clear when punctured.
Rinse the young potatoes, dry, cut into halves along with the peel and place in a chicken bowl with the rest of the sauce. Season with salt to taste, add a little vegetable oil and stir the potatoes. Spread it out on a sheet of baking paper and bake with the chicken. The result is a wonderful aromatic side dish!
Serve the chicken and potatoes hot with fresh vegetables, herbs, and nut pesto.