Our pistachio pesto chicken with seasoned salt roasted cherry tomatoes, really makes the very best summer dinner. It’s fast to pull together when you want to get outside and play, and it jumps off the plate with flavor.
I like pine nuts as much as the next pine-nut-loving person. And I love almonds. And I have a nearly unhealthy obsession with peanuts.
But when it comes to pesto this summer, I’ve been a pistachio fiend. They’re a little sweet and savory, which works perfectly with the basil and lemon, and they’re a nice foil for the salty parmesan.
They’re the karate chop that whirs the whole sauce together in a roundhouse kick. Hiiiiya!
Also, they’re a nut that also happens to be a riot of color. Those greens! Those pinks!
So, with the nuts behind us, let’s talk basil for a minute.
I’m not a gardener, but my husband and mother are. So, in the backyard garden there are Italian and purple basil plants standing straight and tall like a soldier with great posture, and they’re exploding with leaves.
Which means we’re going nuts eating colorful caprese salads, throwing basil leaves in salads with abandon, and making pesto like it’s going out of style.
Which, in a sense it is. This basil crop is phenomenal, but it’s not going to last forever. With that in mind, I’m using pesto as more than just a pasta sauce, or a dipping sauce for baguette.I’ve kind of fallen in love with slathering it on chicken.
To be exact, our pistachio pesto chicken with seasoned salt roasted cherry tomatoes
The sweet, tangy, cheesy, cheesy sauce coats the chicken and gives it a certain je nais se quoi of summer sunshine.
Even when it’s charred to perfection.
Bonus: Roasted cherry tomatoes coated in our homemade seasoned salt alongside the pesto chicken makes everything sing and dance, and practically jumps off the plate with the combination of flavors.
Try this recipe. We think you’ll dig it. And the whole thing comes together in less than 30 minutes.
In real cook time 30 minutes.
Pistachio Pesto Chicken
¼ cup pistachio nuts, lightly toasted
2 cups basil leaves, roughly chopped
1 small shallot, roughly chopped
1/3 cup freshly shredded parmesan cheese
1/3 cup olive oil
½ teaspoon kosher salt
½ teaspoon lemon pepper
Place all the ingredients in a mini-food processor and puree.
Pistachio Pesto Chicken and Cherry Tomato with Seasoned Salt Ingredients:
8 chicken tenders
1 cup pistachio pesto
1 ½ cups cherry tomatoes
1 tablespoon seasoned salt
1 tablespoon olive oil
Preheat oven to 400 degrees. Line a large, rimmed sheet pan with parchment.
Place the chicken tenders on a large paper plate. Drizzle each tender with 2 tablespoons pesto. Roll the tender around so that it’s coated with pesto. Place each covered tender on the prepared pan.
Bake the tenders for 10-12 minutes, or until they register 165 degrees. Place chicken on a plate, and tent with foil to keep warm.
Toss the tomatoes with the seasoned salt and olive oil in a medium bowl. Place on the parchment line pan that you roasted the chicken on.
Bake for 5-7 minutes, or until the tomatoes are softened.
Serve chicken and tomatoes together.