As you can see we had a very green meal.
Perfect for St. Paddy's Day if you are thinking ahead.
This is just grilled asparagus, my fav veggie, wild rice blend, chicken with a pesto sauce.
The pesto sauce is so good.
I posted a different pesto sauce earlier, and I'm not sure which one I like better. This one is more nutty tasting because you have to toast the pine nuts, where the other is more basil-ly.
So you be the judge!
This sauce is great on chicken, talapia, pizza, pasta or just with veggies.
1/2 cup pine nuts
2 cups fresh basil, packed
2 T. garlic, chopped
1/2 cup Parmesan cheese, grated
3 T. water or apple juice (it's suppose to be white wine)
3 T. lemon juice
1/4 c chicken broth
1/4 t. salt
Heat skillet over medium-high heat and toast nuts, turning until golden brown. (Don't let them burn, which happens as soon as you turn your back!)
In a food processor or blender, puree basil, toasted nuts and garlic. Add Parmesan cheese, water, lemon juice, and chicken broth and process until desired consistency. Add salt to taste.