Pesto Alla GenoveseFrom stef_1973 5 years ago
How to make it
- Cook chicken breasts (poaching is best) fully and cool. Shread chicken into small, bite-sized pieces.
- Toast pine nuts under broiler in oven being careful not to burn them.
- Mix pesto, crème fraîche, green onions, pine nuts and chicken. Season with pepper.
- Serve on toasted ciabatta bread slices.
The Cookstef_1973 Newark, GB
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