Roast chicken with basil, mint and pistachio pesto
- May 2018
- Serves 4-6
- Hands-on time 25 min, oven time 1 hour 12-25 min
Making your own pesto is one of the easiest – and useful – things that you can make in the kitchen. Try our basil, mint and pistachio version, then use it in this incredible roast chicken dish to really turn your Sunday lunch up a notch.
Wondering what else to pair with home-made pesto? Go for this grilled mackerel, grapefruit and pesto freaked salad.
- Dairy-free recipes
- 24.8g (4.4g saturated)
- 16.7g (2.4g sugars)
When making pesto, if you don’t have a mini chopper or food processor, crush the flavourings (herbs, nuts, spices, cheese and so on) to a paste in a pestle and mortar, then mix in the oil – or finely chop the flavourings, put in a bowl, stir in the oil and season.
The pesto will keep in a sealed container in the fridge for 3-4 days with the surface covered with a film of olive oil.
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