Chicken with Cilantro Pesto

Chicken with Cilantro Pesto

A line in one of our favourite holiday movies is:

“Pesto is passé!”

No way. Not possible.

Yes, in the movie Christmas in Connecticut, Elizabeth is told she can no longer use the term “pesto” because it is SO last year. Whatever….

Christmas in Connecticut

Pesto usually has 6 main ingredients: greens, garlic, olive oil, salt, cheese, and nuts. Basil is the most common of greens, but I’ve made pesto with arugula, spinach, and to be a little crazy, beetroot.

The most common nut to use in pesto is toasted pine nuts, but walnuts, pecans, and even sunflower seeds work fine.

The cheese is usually parmesan, pecorino or romano.

Garlic is garlic, and should be it’s own food group.

I have tried both avocado and walnut oils in pesto, but olive oil works just as well, and is cheaper.

I like adding soy sauce for the flavour, in addition to salt.

Chicken with cilantro pesto has been a summertime favourite of our family for many years. Even though I’ve tried tweaking the recipe several times, I always return to the original. Because I happened to be serving this to someone who does not eat dairy, I excluded the cheese. Surprise! No one noticed!

I cooked 4 boneless, skinless chicken breasts in the pressure cooker, seasoned with garlic salt, salt, pepper, and some fresh thyme. I don’t add liquid to the pressure cooker – it creates plenty of its own juices. Five minutes on high pressure is all you need, and then allow the steam to release naturally (don’t manually release it).

In a food processor (or powerful blender), pulse the garlic and ginger slices. No one wants to chomp into a chunk of either of those.

Chicken with Cilantro Pesto

Then add the cilantro, which has been well rinsed and drained, and soy sauce.

Chicken with Cilantro Pesto

Add the nuts and cheese, if you are using.

Chicken with Cilantro Pesto

Then stream in the oil, processing until pretty smooth.

Chicken with Cilantro Pesto

I always serve chicken and cilantro pesto with diced canteloupe — there’s just something perfect about the cool/spicy combination.

Chicken with Cilantro Pesto

Serve quinoa on the side for a hearty, healthy, high protein, low carb treat.

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Chicken with Cilantro Pesto


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 large bunch cilantro, washed and drained
  • 2 inches fresh ginger, peeled and sliced
  • 6 cloves garlic, peeled
  • 3 Tbsp gluten free tamari sauce
  • 1/2 tsp black pepper
  • 3 Tbsp chopped nuts (pecans, pine nuts, or whatever)
  • 3 Tbsp grated parmesan – optional
  • 3 Tbsp olive oil

Instructions

  1. In a food processor or blender, pulse the garlic and ginger until they are finely chopped
  2. Add the cilantro, tamari, black pepper, nuts, and cheese, processing until smooth
  3. Gradually add the oil, processing for another minute, or so
  4. Serve over cooked chicken, with diced canteloupe and quinoa
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