I am enjoying my garden a little more this year. As my babies get older, I get a little bit more freedom to try new things. My kids and I planted our first vegetable garden this year. We did pretty well, considering we didn’t know what we were doing and San Diego is under severe water restriction! One thing I have always had growing in my garden is fresh herbs. Basil, rosemary, thyme, oregano, parsley and chives. These are all easy to grow and fit nicely in pots, no matter what size garden you have.
Now to make use of my summer stock of basil I decided to make pesto one night. But, we were tired of the typical basil-pesto you can make. This is when I found a fabulous and easy sun-dried tomato pesto from my handy Giada cookbook, Everyday Italian. Another ridiculously easy and delicious recipe I will pass on to you!
Having some leftover sun-dried tomatoes from my adventures with the sun-dried tomato dip (we get the huge costco-sized jar), I effortlessly combined basil, garlic and the sun-dried tomatoes with oil in my food processor. A few seconds later, the pesto was half-finished. Mix in grated parmesan cheese, salt and pepper and I was done. WHAT?? What do I write about now?
How about the chicken breasts I marinated in balsamic vinegar? Another fabulous recipe from Giada. You can use chicken pieces or boneless breasts, I’ve done both successfully. A quick sear in the pan on both sides, and 15 minutes simmering covered and my chicken was ready. Paired with sun-dried tomato pesto, my balsamic chicken was in heaven.
Easy, delicious and family-friendly!