Pesto was never easier…and new chicken dinners was never easier too! Make this easy pesto using frozen cubes and you’ve got 4 new chicken dinners too.
By Bracha Serle
- 10 cubes frozen garlic (or 10 cloves puréed)
- 5 cubes frozen basil
- 5 cubes frozen parsley
- 1 tablespoon hot water
- ¼ teaspoon finely ground pink Himalayan salt
- ⅛ teaspoon freshly ground pepper
- 2-3 tablespoons grapeseed oil
- In a small bowl, combine frozen garlic, basil, and parsley. If frozen, add the hot water and allow to thaw for about 5-7 minutes. Then add in the salt, pepper, and grapeseed oil, and whisk until well combined and mixture has a paste-like consistency.
The #1 Way to Use Pesto is in this Spatchcock Pesto Chicken. I love the simplicity of rubbing a chicken with a quick rub and throwing it in the oven. No babysitter, or patchka!
The #2 way to use pesto is in these Pesto Grilled Dark Chicken Cutlets with Rainbow Salad with Dijon Mustard Dressing. This salad is all about the color, the convenience, and oh, it’s actually so healthy and good for digestion!!!
The #3 way to use pesto is in Pesto Chicken Fajitas. Turn this dinner into a fun taco bar!
The #4 way to use pesto is in these Pesto Chicken Burgers in a Quinoa Bowl. This day in age we are all about the bowl! This chicken patties quinoa bowl is full of flavor and can also be a super quick and easy grab and go lunch!
Bracha graduated from CKCA with a professional culinary degree. She has worked as a private chef in many places ranging from professional corporate offices, to private homes. She specializes and is extremely knowledgeable in the clean and healthy cooking lifestyle. Bracha teaches cooking classes on a weekly basis both privately and in schools. She creates allergy-friendly and clean ingredient recipes for kosher food companies worldwide. Bracha also travels all over to give fun and interactive cooking demonstrations, teaching how to bring clean healthy ingredients into a trendy recipe that’s simple and home cook-friendly. As a influencer, Bracha shares her knowledge with her Instagram following on her page called @Shesthechef. Bracha also writes a weekly food column in a newspaper called The Queens Jewish Link. Follow her and find out where her next food adventure takes you.