Chicken with Cashew Pesto

Pesto is one of my all time favourite sauces. Although the most popular recipes tend to rely on parmesan cheese and expensive pine nuts for flavouring, I adore this dairy-free alternative that relies on cashew nuts to give that all important creaminess.

Print Add to My Inbox Go to My Inbox

Chicken with Cashew Pesto

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 4 chicken thigh fillets or 2 breasts
• 1 bunch basil leaves picked
• 1 – 2 cloves garlic peeled & chopped
• 1 cup cashews
• squeeze lemon juice
• salad or veg to serve

Instructions

• Preheat a large frying pan or skillet on a high heat.
• Rub chicken with a little oil. Season with salt.
• Pop chicken into the pan and cook for 4-6 minutes on the first side.
• While the chicken is cooking, puree the basil, garlic, cashews and 1/2 cup extra virgin olive oil in a food processor or with your stick blender until you have a chunky paste. Season with salt and a little lemon juice. Taste and keep seasoning until you’re happy.
• Turn the chicken when well browned and cook on the second side for another 4-6 minutes or until cooked through.
• Divide chicken between 2 plates and top with pesto. Serve with salad / veg.

Variations

different meat – fish fillets or steaks, 1 per person will work (fish will only take 3-4 minutes each side). Also good with pork chops. Lamb fillet, lamb chops or back straps will also be great. If the lamb chops have bones they may take a little longer to cook.

short on time – bash the chicken fillets or breasts until flattened and about 1.5cm (1/2in) thick before cooking. And use a commercial pesto.

vegetarian – replace chicken with sliced halloumi – just cook until golden on both sides. OR toss cashew pesto with roast veg or cooked white beans.

vegan – replace fish with eggplant ‘steaks’. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side.

carb lovers / more substantial – serve with steamed rice or mashed potatoes.

more substantial (low carb) – extra pesto. Rainbow veg.

Waste Avoidance Strategy

chicken – freeze it.

basil – cover with oil and store in the fridge. Or you can freeze the leaves, they’ll wilt but will still be delicious.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

cashews / olive oil – keep them in the pantry.

lemon – will keep for months in a plastic bag in the fridge.

Prepare Ahead

Yes if you won’t mind reheated chicken. Just cook as per the recipe but keep the pesto and salad / veg separately. Leftovers will keep in the fridge for 1 week for chicken or longer for the pesto. Can be frozen.