If you love pesto, you will love this easy recipe for pesto.
It is a delicious pesto sauce that tastes fantastic, and also has a lot of different uses.
I’ve been wanting to make it for a while, but this is a good way to get started!
The recipe below includes the following ingredients: 1 lb of cooked chicken breast, cut into cubes 1 tsp olive oil 1/4 cup shredded mozzarella cheese, plus more for serving 1/2 cup chopped fresh basil, plus some to garnish 2 tbsp grated Parmesan cheese, or more for topping 1/8 cup fresh parsley leaves, plus 1/16 tsp for garnish 1/3 cup chopped mint leaves, or 1/5 tsp for topping, for garnishing (optional) 2 cloves garlic, minced (or 2 tsp minced) (preferably organic or from your local grocery store) 1/2 tsp dried oregano, or 2 tsp dried thyme, or a few more for garnishes (use more or less as you like) 2 tbsp olive oil (or olive oil and lemon juice, if using) Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Line a large baking sheet with parchment paper.
Blend the chicken with the olive oil, garlic, oreganos, and thyme until the chicken is smooth.
Spread the chicken on the parchment paper, then spread a thin layer of pesto on top of it.
Bake for 8 to 10 minutes, or until the pesto has turned golden brown and cooked through.
Place the chicken back in the oven and bake for another 5 minutes, until the bottom of the pan is golden brown again.
Remove from the oven, and serve warm with a dollop of pestos.
Make ahead tip: Store the chicken in the fridge for up to 4 days.
When making this pesto dish, I found that it made an awesome pasta sauce, and even better a quick salad dressing for this week.
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