How to make it

  • In a food processor combine Garlic, Cilantro, and Chile and pulse until well mixed, Wipe along the sides and bottom of the bowl to lift the garlic from the bottom of the bowl. Process for 5 – 10 seconds. Add the nuts and process for 5 seconds. Add the lime juice. Start the processor and pour in the oil, somewhat slowly, through the feed tube. Scrape the contents into a zip lock bag (it should be a semi thick rough paste) and use within a couple of days, or freeze.
  • Ahead of time (1 hour to 1 day ahead): Combine the garlic, oil and Lemon Zest in a small sauce pan, heat on low heat until very warm but not hot. Cover let cool. Transfer to a large ziplock bag.
  • With a meat hammer, flatten Chicken breast to even out the thickness. Add the chicken to the bag, coating it with the oil. Squeeze out the air and refrigerate.
  • One hour before grilling, add the lemon juice, mixing it in well.
  • When ready, prepare grill for direct grilling. Grill Breasts on high heat until done. (2 - 3 minutes per side.) Remove when slightly less than done, cover with foil, let rest 3- 5 minutes.
  • ****************
  • While the Chicken rests, stuff each of four Daylily Blossoms with a heaping tablespoonful of Cilantro Pesto. Gently but firmly squeeze the flower to fill gaps and close it slightly.
  • ****************************
  • Heat Clarified Butter in a medium skillet over medium high. Cook Pine Nuts until golden brown.(1 - 2 minutes) Remove and set aside.
  • Add shallots and sauté until slightly brown. (1 -2 minutes)
  • Add Daylily Buds. Season with Salt and Pepper to taste. Cook 2- 3 Minutes tossing gently.
  • Return the Pine nut to the pan and squeeze in the juice of ½ lemon or more to taste. Keep warm on low.
  • **********************
  • To Serve: Place 1 Chicken Breast on each plate along with a serving of rice. Garnish each breast with 1 Cilantro flower and 1 Pesto stuffed blossom. Divide Pine Nuts and 4 Daylily buds on each serving of rice. Drizzle each with remaining Lemon/Butter sauce. Scatter extra Daylily Petals (if you have them) around the plates.
  • Note: Add a grilled vegetable of your choice (Asparagus, Eggplant, Zucchini, ect.) for a complete dinner.

Reviews & Comments 5

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    " It was excellent "
    trigger ate it and said...
    Well Jim I never knew those flowers were edible.
    We have then growing next door every spring.
    I will have to trade some vegetables.

    What a wonderful cilantro pesto you have presented here the fragrant and citrus qualities of it really go well with the rest of the dish in a harmonious way.

    Five forks and a smile :)
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    " It was excellent "
    mystic_river1 ate it and said...
    A wonderful dish, Jim. I guess I can never stop learning. Keep posting!
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    " It was excellent "
    lunasea ate it and said...
    How in the world did I miss this recipe's launching? I think I may have been abducted by aliens...and/or have been unconscious from a freakish head boo-boo...*feels head for proof*...nooo, I guess not.

    This is wonderful, Jim hon...simply wonderful. I love the flavors, the ingredients and the presentation. I can tell that this is one beautiful, delicious and classy dish. Thanks so much for the recipe and inspiration, m'dear!

    I am going to have go foraging for these wonderful wild daylilies and milkweed buds....I feel so deprived. ;-)~~ heh.

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    " It was excellent "
    bluewaterandsand ate it and said...
    There sure have been plenty of day lillies growing around here and I didn't know I could use in recipes.Sounds fantastic!
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    " It was excellent "
    greekgirrrl ate it and said...
    This sounds terrific, Jim! But where can I buy the day lilies? I have NO idea!
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