Pesto Chicken over Garlic Roasted Tomatoes with Coriander Dusted Carrots

Pesto Chicken over Garlic Roasted Tomatoes with Coriander dusted carrots

It’s official, i’m addicted to pesto sauce. Well actually it would help if the CSA we are getting our weekly produce from had other choices besides green garlic and arugula. OK they have had a few other items that are OK, its just that i’m getting bored with it. In the meantime, we have pesto sauce!

I decided for dinner to roast some beefy looking tomatoes I got with some garlic. Simultaneously firing up the barbie and grilling some pesto chicken. I like to marinade the chicken in pesto and grill it as so and then brush some more I have reserved at the end. I had made the pesto sauce earlier in the day as I knew I would be most likely using it.

The best part of this whole meal was the carrots. I am really liking the suggested flavor combos and simplicity in Nigel Slaters book “Tender”. Butter, carrots and salt are the only additives to this delicious side. The coriander has this subtle effect that really accentuates the natural flavor of the carrot.

Sometimes I get an idea and get a little over-zealous. This dinner took far to long for a normal person to want to do. I should have marinated the tomatoes a bit and grilled them along with the chicken. I would suggest making the pesto way beforehand. Make a bunch of pesto. You won’t believe how fast you go through it. The carrots are simple. Boil them in just enough water to cover the carrots and add some butter. I add 1/2 cup per pound. Don’t worry you don’t actually consume all that butter, the carrots absorb what they want and you strain them out after and sprinkle with coriander. NOTE: save the butter water! it will be great for the next time you cook carrots, and the flavor just that much better. You can freeze it forever if needed. Below is the pesto recipe.

green Garlic & Arugula Pesto



-1 bunch arugula

-6 large basil leaves

-1/2 cup pine nuts

-1/2 cup green garlic, chopped

-1/4 cup Gruyere cheese

-1/2 – 1 cup of EVOO



1. Lightly saute the green garlic in olive oil until tender. Cool.

2. in a food processor add the arugula, basil and the cooled green garlic. process a few times then add the nuts and the cheese and process till all is stuck to the sides of the processor.

3. Scrape down the sides then slowly add extra virgin olive oil until blended well and your at your desired consistency. It should be like a thin paste. If to oily or liquidy you can ad more arugula.

4. Store in an air tight container with plastic wrap pressed right up to the pesto to prevent any unnecessary oxidization.





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