My family loves pesto. But there aren’t many different recipes. When I came across this one, which uses rosemary, rather than basil, I knew I had to try it. I wasn’t sorry.
Rosemary Pesto
- ½ cup fresh rosemary
- ½ cup parsley
- 1 cup arugula, mizuna or other salad mix green
- ½ cup pumpkin seeds or pine nuts
- 2 garlic cloves
- ½ cup Parmesan cheese
- 1 cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon balsamic vinegar
- Combine everything in a blender, Vitamix or Cuisinart and blend until smooth. Add more or less olive oil until desired consistency.
Easy Skillet Rosemary Chicken
2 pounds of skin on chicken pieces
2 tablespoons coconut oil (any other oil is fine too – I’m not a fan of coconut, so I use avocado oil)
4 rosemary sprigs
1 yellow onion, sliced into rings and halved
5-6 garlic cloves, smashed flat and cut into small pieces
Juice from ½ a lemon
½ cup chicken broth
Sea salt and black pepper to taste
In a large skillet, heat the coconut oil over medium high heat. Make sure the oil is nice and hot!! Season both sides of the chicken pieces with the salt and pepper. Place the chicken into your hot pan skin side down and sear for five minutes or until the skin is golden brown. Using tongs, turn the chicken over and add on top of the chicken the garlic, onions, and rosemary sprigs. Squeeze in the lemon and pour in the chicken broth, cover and turn down to medium low heat. Cook for another 15-20 minutes or until the chicken is tender.
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