Blue Moon Gardens
Open Thursday - Sunday 9-5
Most Unique Selection of Nursery Plants in the Tyler & East Texas area
1/2 pound fresh Italian basil
2 ounces fresh Italian flat leaf parsley
1/2 cup pine nuts or walnuts
6 cloves fresh garlic
2 cups virgin olive oil
1/4 ounce parmesan cheese, grated
Place de-stemmed herbs, nuts and garlic in food processor and pulse until they are finely chopped. With processor running continuously, pour oil into the herb mix in a steady stream until well blended. Stir in parmesan cheese. Serve over hot pasta or as a topping for grilled meat or fish.
1-pound boneless, skinless chicken breasts
½ cup basil pesto (see recipe below)
3 cups cooked brown rice
3 Tablespoons olive oil plus more for preparing pans
2 cups cherry tomatoes
1-pound green beans, trimmed
1 teaspoon fresh oregano, chopped
Salt and pepper to taste
Chicken Pesto Bowls
Preheat oven to 400 degrees F. Line a 9x12 baking dish with parchment paper. Lightly oil paper. Place chicken breasts in the dish. Top the breasts with the pesto covering each well. Bake for 20-25 minutes or until chicken is no longer pink. Remove from oven and allow to cool. Once the chicken is cool enough to handle cut into one-inch chunks.
Lightly oil a baking sheet and place tomatoes in a single layer on the prepared sheet. Mix olive oil with oregano, salt and pepper. Drizzle over the tomatoes. Gently toss to coat.
Bake tomatoes in 400 degrees oven for about 15 minutes or until tomatoes begin to burst and soften. Set aside to cool.
In a large pot of boiling salted water, blanch green beans until bright green in color, 2-3 minutes. Drain into a bowl of ice water. Once cooled, drain and set aside.
Place ½ cup of cooked rice in each serving bowl. Top rice with chicken, tomatoes and green beans.
Serve warm or cold.