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Fresh cilantro, pistachios, and Cotija cheese reinvent the classic basil pesto and serve as a sauce on tender chunks of chicken. Make a double batch of this non-traditional pesto and reserve for use on sandwiches, in pasta dishes and on pizza.
Yield:4 Servings
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For the pesto:
1 bunch fresh cilantro
3 cloves fresh garlic, chopped
1 tablespoon fresh lime juice
1/2 cup Cotija cheese, crumbled
1/4 teaspoon ground chipotle chili powder
1/3 cup shelled and roasted pistachios
1/2 cup olive oil
For the chicken:
2 pounds boneless skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon kosher salt
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