This recipe even allowed me to use my immersion blender for the first time, which I've been meaning to use since we received it last fall. The pesto was super easy to make (put ingredients into blending cup, blend, add garlic, blend, add oil while blending, done!). The prep time ended up being about 40 minutes, which included unpacking my blender, so next time it will probably take me less than 30.
I put the rolls on top of pasta, which I had mixed with a little oil and salt for a bit of flavor and a delicious dinner was served!!
Dairy-Free Pesto (from Adventures of a Gluten Free Mom)
2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 medium garlic cloves, minced
1/2 cup Extra Virgin Olive Oil
1 and 1/2 tsp. fresh squeezed lemon juice (more or less, to taste)
1/2 tsp. sea salt
- In a food processor or blender, combine the basil leaves with the nuts, lemon juice and sea salt. Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.
- Add the garlic and pulse a few times more.
- Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrape down the sides with a rubber spatula.
- Taste. Add more lemon juice and/or salt if needed.
Chicken Pesto Rolls (slightly adapted from Taste of Home Cooking)
- Spread each thin sliced chicken breast with a scoop of pesto to within 1/2 in. of the edges.
- Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
- Place chicken in a greased 11-in. x 7-in. baking dish.
- Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink.
- Remove toothpicks or skewers. Serve warm as a main course.