Chicken with Cilantro Pesto

A line in one of our favourite holiday movies is:

“Pesto is passé!”

No way. Not possible.

Yes, in the movie Christmas in Connecticut, Elizabeth is told she can no longer use the term “pesto” because it is SO last year. Whatever….

Pesto usually has 6 main ingredients: greens, garlic, olive oil, salt, cheese, and nuts. Basil is the most common of greens, but I’ve made pesto with arugula, spinach, and to be a little crazy, beetroot.

The most common nut to use in pesto is toasted pine nuts, but walnuts, pecans, and even sunflower seeds work fine.

The cheese is usually parmesan, pecorino or romano.

Garlic is garlic, and should be it’s own food group.

I have tried both avocado and walnut oils in pesto, but olive oil works just as well, and is cheaper.

I like adding soy sauce for the flavour, in addition to salt.

Chicken with cilantro pesto has been a summertime favourite of our family for many years. Even though I’ve tried tweaking the recipe several times, I always return to the original. Because I happened to be serving this to someone who does not eat dairy, I excluded the cheese. Surprise! No one noticed!

I cooked 4 boneless, skinless chicken breasts in the pressure cooker, seasoned with garlic salt, salt, pepper, and some fresh thyme. I don’t add liquid to the pressure cooker – it creates plenty of its own juices. Five minutes on high pressure is all you need, and then allow the steam to release naturally (don’t manually release it).

In a food processor (or powerful blender), pulse the garlic and ginger slices. No one wants to chomp into a chunk of either of those.

Then add the cilantro, which has been well rinsed and drained, and soy sauce.

Add the nuts and cheese, if you are using.

Then stream in the oil, processing until pretty smooth.

I always serve chicken and cilantro pesto with diced canteloupe — there’s just something perfect about the cool/spicy combination.

Serve quinoa on the side for a hearty, healthy, high protein, low carb treat.

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