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This pesto sauce is a twist using parsley and walnuts over the traditional basil and pine nuts, and it’s great with chicken or pasta! It can be great as a dip or dressing too — just add 1/4 cup of mayo to it.
4-6 bone-in chicken breasts
1 and 1/2 cups walnuts, slightly toasted
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 cup flat-leaf parsley
salt
black pepper
1/4 cup Bartenura Extra-Virgin Olive Oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place walnuts in the bowl of a food processor. Pulse walnuts several times, then add garlic and pulse until finely ground.
Add parsley and a pinch of salt and pepper, and pulse until well combined, but not too smooth. Slowly drizzle oil into walnut mixture while the food processor is running.
Smear pesto on the chicken breasts and place in a nine- by 13-inch (20- by 30-centimeter) baking pan. Cover the pan. Bake for one and a half hours.
Photography by Moishe Wulliger Food Styling by Renee Muller
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Can I freeze this after cooking?
Sure