I recently bought Bob Harper's latest book, The Skinny Rules. Aside from giving a lot of great tips for eating healthier, Bob has a lot of great recipes. I had never made my own pesto before today, but it's something that's been on my cooking bucket list for a while.
Here's is Bob's recipe (Notice the lack of oil. You won't miss it.):
1 cup chopped basil leaves
1 tbs. grated Parmesan cheese
1/2 tsp. fresh squeezed lemon juice
1 garlic clove
1/4 cup vegetable broth
2 tbs. walnuts, pine nuts, or cashews; chopped
The only reason I used cashews was because I already had some and if I can avoid buying the $7 bag of pignolis at Trader Joe's I'm all for it.
A quick whiz in the processor and you get a yummy homemade pesto that is super simple. Pesto is traditionally used to top pastas (this one would be great with some whole wheat spaghetti), but on Bob's suggestion I did something a little different.
I topped a chicken breast and about a cup and a half of chopped vegetables with the pesto and roasted them. It was 87 degrees in Boston today and why I wanted to turn on a 400 degree oven is beyond me. But I
Bob's recipe said to roast them for 12 to 15 minutes at 400 degrees, but I knew this wouldn't be enough time for the chicken to cook. Even though it would cause us to drop some pounds, I don't think Bob is trying to give us salmonella. So maybe that was just a typo? Anyway, I took the vegetables out at 15 minutes, put them on a plate, and covered them with foil. I put the chicken in for another 15 minutes and it was perfect.
I made a little herb & greens salad dressed with lemon juice, EVOO, salt and pepper and that was my dinner. I am delighted that my first attempt at pesto came out perfectly. Granted, the actual work I had to do was minimal, but still! I have a new go-to recipe and for that I am excited. Nom nom.
*Of note - I don't have a fancy camera and I don't plan on buying one, um, ever. I'd rather buy clothes. So it will be all iPhone all the time 'round here.