Mrs J’s turn to call the dinner menu. She pulled a frozen whole chicken out to thaw and mumbled “fried chicken, chicken dumplings..maybe”. Bah, been there done that. I fired up the Google recipe generator and input “whole chicken tomatoes” and ran across a recipe for roast chicken in dried tomato pesto. Not having any tomato pesto didn’t stop me from clicking the link. A picture of a grilled chicken with a good smear of the pesto started me wishing I had some of that pesto stuff. Hmm…[sound of cracking knuckles]..let’s see if there isn’t a recipe-I have some dried tomatoes.
Plenty of recipes out there in Google space. This one seemed the simplest. I had everything in the fridge or the cupboard. It doesn’t call for nuts but almonds would work. Pine nuts are just too dear these days. I didn’t use any nuts. I sorta followed the recipe as far as ingredients went, though quantities and ratios are probably off somewhat. I stripped the leaves from the patio basil plant and froze them whole a week ago. This was the first time for those in a recipe. The parsley was store bought, my little container planting of parsley is pretty much played out. I used about half and half romano and parmesan.
I’ve been drying tomatoes all summer, and put them up two different ways, just plain, straight from the oven into a plastic baggie, and also stuffed them into mason jars with garlic and herbs and covered with olive oil. I used both styles today.
I have to say, this stuff is great tasting! I sampled the pesto on a Ritz cracker–mmm…can’t wait to use it on a pizza. Would be good on pasta. I will probably do the chicken roasted with it tonight..stay tuned!