Easy when the pesto is in the freezer and the chicken marinade is as well! I made this an easy meal by adding pasta to the pesto and then stirring in the pea salad ingredients.
Grilled Chicken with Basil and Garlic Marinade
Italian Bread with Fig Vinegar and Olive Oil
Pesto Pea Salad
¼ lb. baby spinach leaves
10 oz. frozen petite peas, defrosted
½ C Basil Pesto
¼ C freshly grated parmesan cheese
1 t kosher salt
2 T toasted pine nuts (pignolis) *
Wash and drain the spinach leaves and spin dry.
Place spinach and peas in large bowl.
Add pesto and parmesan.
Sprinkle with salt, pine nuts and serve.
*Note: to toast pine nuts place them in a dry sauté pan and cook over medium low heat, turning often for 7-10 minutes until lightly browned.
2 C fresh basil leaves
4 cloves garlic, peeled
¼ C pine nuts
¼ C Parmesan cheese, grated
2 T lemon juice
2 T olive oil
Place basil, garlic, pine nuts, Parmesan and lemon juice in a food processor or blender. Slowly add olive oil while processing on high. Puree until well blended.
This freezes well and can be used in several recipes that I will give you.
Angel hair pasta with crab, shrimp, or chicken. Orzo pasta with Parmesan and Pesto – side dish, and baked white fish with pesto.
Cook 2 cups pasta of any type as directed.
Add pesto to warm pasta and set aside.
When cool, place in refrigerator.
I added the ingredients to the Pea salad to the pasta and folded until mixed well.
Basil and Garlic Marinade
½ t salt
¼ t black pepper
1 C fresh basil (any variety you like)
½ C EVOO
¼ C Lemon Juice
Mix all but olive oil in blender and mix.
Add oil slowly to emulsify.
Place in container and freeze or use within 2 weeks.