5 Minute Almond Mint Pesto Recipes

5-MINUTE VEGAN PESTO

Steps:

• Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

5-MINUTE ALMOND MINT PESTO RECIPE

Steps:

• In a food processor, add all ingredients.
• Process on high until smooth, scraping down the sides of the bowl to make sure all ingredients are well incorporated.
• Taste and adjust seasoning if needed.
• Serve with pasta.

ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI

Steps:

• Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.
• One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
• Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
• Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
• Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with 1/4 cup mint. Divide the zucchini and chicken among 4 plates.
• (Per serving)
• Calories: 339
• Fat: 13g
• Cholesterol: 103mg
• Carbohydrate: 9g
• Sodium: 532mg
• Protein: 45g
• Fiber: 3g