Just a few shreds and a quick blitz away from one heckuva salad.
Oh, look. I'm at that whole pesto thing again. If we were face to face I'd whip out my best Jim Carrey voice from the Mask and say, "SOMEBODY STOP MEEEH." But then you might want to karate chop me. So, it's safer that we have these walls of the interweb between us.
Alright so check out this salad. Remember when I made broccoli pesto
that one time? And then asparagus pesto
that other time? Well, I'm about to skip to your Lou, pigeons, because this time I went the spinach route
and things get TOW UP.
And by tow up I mean insanely healthy and simple and beautiful and the scandal of it all is almost too much to bear.
Why don't we just start before I'm all, SSSSSSSSSSMOKINNNN' on ya.
Gather your chicken, spinach, almonds, tomatoes, cheese, celery, garlic and beans.
While you poach (boil) your chicken (which I didn't photograph because Laverne and Shirley was on and I was distracted) get your pesto all ready. Toss the spinach, cheese, almonds, garlic and a good pinch of salt and pepper into a food processor. Pulse, pulse. Now, with the motor running add the oil in a thin stream.
And look. You want to lick it, don't you?
So here's our chicken all cooked through. I'd let it cool about 10 minutes before we shred-a-roo.
And then you dump the pesto in, along with the beans, tomatoes and celery. Give her a toss.
Plate her up aaaand wow.
Make this at the beginning of the week and you've got lunches all week!
Or 30 minutes.If you would like Bev to stop making pesto, she needs to you know something. Fat chance. For more musings, visit her blog Bev Cooks and her Tablespoon profile.