Chicken thighs in walnut pesto
Description
Of course, the classic pesto recipe consists of basil and pine nuts. However, there's nothing wrong with adding various aromatic herbs to taste and using a mix of nuts. The resulting sauce is fragrant and delicious, with a pleasant hint of spiciness. You can use it just like traditional pesto—toss it with soups and pasta, spread it on bread or meat, or use it as a salad dressing.
Instructions
- 1
Step 1
Wash the herbs and dry them thoroughly. This is important, otherwise the sauce may ferment. Chop the herbs in a food processor or pass them through a meat grinder.
- 2
Step 2
Add nuts. I have macadamia, pecan, walnuts, and pumpkin seeds. Salt and pepper to taste. Blend until finely ground.
- 3
Step 3
Without turning off the blender, gradually pour in the olive oil through the opening in the lid until the desired consistency is reached. I prefer a thicker sauce. Add lemon juice.
- 4
Step 4
Grate the cheese on a fine grater, preferably Parmesan. Mix it in using the pulse mode.
- 5
Step 5
Transfer the prepared sauce—most of it—into small clean, dry jars, pour a little olive oil on top, and store in the refrigerator.
- 6
Step 6
Generously coat the chicken thighs with the remaining sauce on all sides, including under the skin. Let marinate at room temperature for 30 minutes.
- 7
Step 7
Place the chicken pieces in a baking dish and bake in a preheated oven at 200 degrees until golden brown and crispy. Don't forget to check the chicken for doneness—the juice should be clear when pierced.
- 8
Step 8
Rinse young potatoes, dry them, cut in half with the skin on, and place them into the bowl previously used for chicken, together with any remaining sauce. Season with salt to taste, add a little vegetable oil, and mix the potatoes. Spread them onto a baking sheet lined with parchment paper and roast together with the chicken. You'll get a wonderful aromatic side dish!
- 9
Step 9
Serve the chicken and potatoes hot, accompanied by fresh vegetables, herbs, and nut pesto.