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  • Atara Weisberger
    • May 16, 2019
    • 1 min read

Roasted Chicken with Pesto

Updated: Aug 13, 2019



Pesto:

  • 2 cups packed fresh basil (large stems removed)

  • 3 Tbsp pine nuts (if nut-free, try sunflower seeds)

  • 3 large cloves garlic (peeled)

  • 2 Tbsp lemon juice

  • 3-4 Tbsp nutritional yeast (gives it the flavor of cheese)

  • 1/4 Tsp sea salt (plus more to taste)

  • 2-3 Tbsp EVOO

  • 3-6 Tbsp water (plus more as needed)


Directions:

  1. Put all ingredients in blender and blend until smooth, scraping sides as needed.

  2. Coat chicken with pesto.

  3. (I used bone-in chicken but you could marinate and grill boneless as well).

  4. Bake uncovered for 1 1/2 hours at 350 or until golden brown and cooked through.