Thursday, March 6, 2014

Walnut Basil Pesto Chicken

We recently got a little bit of this neat balsamic called Chocolate Walnut. We don't have very much of it, and when we run out, we are out. It's like our Black Walnut, but with a chocolate hint. That being said, you could make this recipe with the limited Chocolate Walnut, just the Chocolate, or just the Black Walnut.

It's just tasty any way you serve it.

Walnut Basil Pesto Chicken

6-8 boned chicken thighs
1/2 cup Basil pesto with walnuts (recipe at the end)
1 cup white wine
1/4 cup Chocolate Walnut Balsamic

Preheat your oven to 375°. Place the chicken in an oven proof casserole with high sides. Arrange in a single layer. Combine the pesto and the wine and pour over the chicken, making sure to cover every bit.

Place in the oven uncovered and bake for about 20 minutes flipping the chicken halfway through. Remove from oven and brush the balsamic all over the chicken. Return to the oven and cook for an additional 10 - 15 minutes. Serve with a nice scoop of sauce. (You don't have to flip the chicken, I just think it lets the sauce really get all over everything better)

Basil Pesto with Walnuts

3 cups fresh basil*
1/2 cup Basil Olive Oil
1/4 cup chopped walnuts
1 clove garlic
Sea Salt
1/4 cup Parmesan cheese, optional

Roughly chop the garlic and walnuts. Mash them together with a sprinkle of the sea salt and add to a food processor with the basil and 2 tbsp of the olive oil. Pulse until everything is finely chopped, then turn it on and gently stream in the olive oil until everything is nice and smooth. Add Parmesan now if using and pulse to combine.

Instead of all basil, you could use half spinach or arugula. We also have a jarred pesto available in the store made with arugula and walnuts that is good as well.

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