Arugula Pesto Chicken
We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas
Ingredients
- 4 cups fresh arugula or spinach
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1-1/2 teaspoons sea salt, divided
- 1/4 cup plus 1 tablespoon olive oil, divided
- 4 medium zucchini
- 1 rotisserie chicken, skin removed, shredded
- 2 plum tomatoes, chopped
- 1/4 teaspoon pepper
- Grated Parmesan cheese, optional
Reviews
The arugula pesto was a nice change from just basil pesto. Loved it with the zucchini and chicken. Very easy meal. Will definitely make this again ... and maybe find other uses for the arugula pesto (we liked it that much).
I wasn't sure pesto with arugula would be something we'd like, but it was a nice surprise! I like how this recipe uses ingredients that seemed to be ready in our garden at the same time. We like our pesto very garlicky, so I upped the amount of garlic in it. Other flavorful cheeses work well in place of the grated Parmesan.
Mixed reviews from my family on this. Loved how healthy and quick to put together once the zucchini was shredded. My kids loved this. My husband felt it was too healthy. I felt it needed something.I used xtra cherry tomatoes and the parmesean, but next time I might add a lot more garlic.