Pesto time

Time for some summery eats to get the winter snow out of ones mind. Also an awesome food prep to get the protein, carbs and fats in for the week. I found the following pesto recipe on Pinterest and mixed it with the broccoli and chicken to complete the meal. Two days later I used the leftovers with a little egg, bacon and cream for a breakfast scramble. Thanks to the isobag containers there is still one left for the picture.
Vegetarian, Gluten free
  • 3 cups Basil, fresh slightly packed leaves
  • 2 tsp Garlic
  • 1 tsp Lemon, zest
  • 2 tsp Lemon juice
Oils & Vinegars
  • 1/2 cup Olive oil
Nuts & Seeds
  • 1/4 cup Pine nuts, toasted
  • 1/3 cup Parmesan cheese, grated

From the Little Spice Jar

∙ Serves 4
  • 2 Chicken breasts
  • 1 cup Broccoli florets, frozen or fresh
  • 4 cloves Garlic
  • 1/2 Onion
  • 1/4 cup Pesto
Pasta & Grains
  • 4 cups Aldente pasta
Baking & Spices
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
Oils & Vinegars
  • 1 tbsp Olive oil
  • 1 cup Light cream or half and half
  • 1/4 Parmesan cheese, grated

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