Nov 02, 2009 19:34
pesto:
2 cups spinach
2 cups arugula
2 cups basil
4 tbls garlic (or more, depends on your tastes)
1/2 cup pine nuts (I soaked mine, not sure if I'd need to next time)
1/3 cup sunflower seeds (I used roasted, unsalted, but whatevs)
1/3-1/2 cup olive oil
1/4 cup water
salt (to taste, next time I should measure)
blend in food processor
chicken boobs:
dredge through corn starch
dredge through 1 egg
dredge through corn meal
heat olive oil in pan, put in the chicken, ~4-5min each side till done
quinoa (or whatever you like) shell pasta, cooked
put huge dollops of pesto on top of chicken, and all over the pasta
Andrew loved it. Great way to get your greens, too!
gluten-free,
cooking,
dairy-free,
food