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Basil Chicken Spread and Edamame Pesto
2018-05-08
https://www.metro.ca/userfiles/image/recipes/tartine-poulet-basilic-edamames-10758.jpg
PT30M
PT03M
PT33M
Edamame pesto:In a small pot of boiling salted water, cook the edamame for 3 to 4 minutes.Remove immediately from the heat and rinse in cold water.Place all the ingredients for the edamame pesto in a bowl and mix with a blender or hand blender until you get a semi-smooth puree. Set aside.Spread:Toast the bread.Top with a generous amount of the edamame pesto, cucumbers, radishes, chicken, and green apple.Add the basil and drizzle olive oil and balsamic glaze on top.Salt and pepper to taste.Source: K pour Katrine
4
3
4
5
1
Edamame pesto:
1 1/2 cup (375 mL) frozen and shelled edamame
3 Tbsp. (45 mL) olive oil
1 Tbsp. (15 mL) water
juice and zest of 1/2 lemon
1/4 cup (60 mL) basil, chopped
1/2 tsp. (2 1/2 mL) salt
1 small garlic clove, chopped
pepper to taste
spread::
4 slices of gluten-free bread
2 Lebanese cucumbers, thinly sliced lengthwise
few radish, thinly sliced
1 cup (250 mL) cooked-store-bought chicken
1 green apple, cut into thin strips
basil, chopped
drizzle of olive oil
drizzle of balsamic glaze
salt and pepper
Basil Chicken Spread and Edamame Pesto
4
servings
0:30
Preparation
0:03
COOKING
0:33
TOTAL TIME
Ingredients
-
Edamame pesto:
-
1 1/2 cup
(375 mL)frozen and shelled edamame
-
3 Tbsp.
(45 mL)olive oil
-
1 Tbsp.
(15 mL)water
-
juice and zest of 1/2 lemon
-
1/4 cup
(60 mL)basil, chopped
-
1/2 tsp.
(2 1/2 mL)salt
-
1
small garlic clove, chopped
-
pepper to taste
-
spread::
-
4
slices of gluten-free bread
-
2
Lebanese cucumbers, thinly sliced lengthwise
-
few radish, thinly sliced
-
1 cup
(250 mL)cooked-store-bought chicken
-
1
green apple, cut into thin strips
-
basil, chopped
-
drizzle of olive oil
-
drizzle of balsamic glaze
-
salt and pepper
Preparation
Edamame pesto:
In a small pot of boiling salted water, cook the edamame for 3 to 4 minutes.
Remove immediately from the heat and rinse in cold water.
Place all the ingredients for the edamame pesto in a bowl and mix with a blender or hand blender until you get a semi-smooth puree. Set aside.
Spread:
Toast the bread.
Top with a generous amount of the edamame pesto, cucumbers, radishes, chicken, and green apple.
Add the basil and drizzle olive oil and balsamic glaze on top.
Salt and pepper to taste.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
