Salad:
1 bunch chopped green onions
2 stalks chopped celery
1 chopped tomato
2 small chopped cucumbers
A handful baby kale
Pesto:
2 cloves of garlic
1/ olive oil
3/4 cup parmesian
2 cups fresh basil or basil and parsley mix
1) chop and miz veggies and chicken together
2) Blend or food prosess pesto ingredients
3) Mix the salad and pesto-add parmesian to garnish if desired.
When I was a little girl, I fell in love with my mother’s pesto. It was bursting with flavor and nutrients. As most childhood foods, I forgot about it until a recent visit to my mothers and tasting her pesto again.
Home-made pesto is totally different from what can be purchased from a store.
And pesto gives a punch of herbal garlic to far more than pasta. Like the wonderful dressing it becomes in place of traditional mayonaise in this chicken salad.
Pesto can made up and kept un the refrigerator to be used as needed on veggies, chicken, or yes, of course, pasta.