Parsley Pesto Chicken Salad With Pine Nuts Recipes

PARSLEY PESTO CHICKEN SALAD WITH PINE NUTS

Steps:

• Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
• In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
• Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
• You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.

GRILLED POTATO SALAD WITH PARSLEY PESTO

Steps:

• Preheat the grill to medium.
• In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
• In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
• Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PESTO CHICKEN SALAD FOR SANDWICHES

Steps:

• Combine all ingredients.
• Spread on bread.
• Makes enough for 2 sandwiches.

PESTO CHICKEN SALAD

Steps:

• Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
• Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
• Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.

PARSLEY AND HAZELNUT PESTO

Steps:

• Pulse hazelnuts in a food processor until finely ground.
• Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.

GIANT COUSCOUS SALAD WITH CHARRED VEG & TANGY PESTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
• Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
• Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.