Ingredients
Scale
- Created with Jamie Crunchy Garlic Chicken Fillets
- 4 large potatoes, peel if desired
- 600g warm water
Pesto
- 60g cashews
- 1 bunch of basil
- A few sprigs of parsley
- 2 garlic cloves, peeled
- 20g Parmesan cheese
- 60g olive oil
- Pinch of salt
Instructions
- Cook chicken fillets according to package directions.
- Chop the potatoes into 6 large chunks.
- Gently boil them in a pot of water on the stove over medium heat.
- Cook until tender. Approximately 18 minutes or so.
- Place all of the pesto ingredients except oil into a food processor. Process on high for a few seconds. Scrape down. Add oil. Process on medium for 10 seconds.
- Once the potatoes are cooked, gently stir half of the pesto through the warm potatoes.
- Serve cooked chicken fillet with pesto potatoes.
Notes
- This will make more pesto than what you will need for this recipe. Simply pour into a clean jar, cover with a thin layer of olive oil and refrigerate for up to a week. You can also freeze this if preferred.
- Prep Time: 5
- Cook Time: 30
Nutrition
- Serving Size: 2