Well it sounds good…and it tasted good too! I fancied making some pesto, so I popped a big bunch of basil into a food mixer with 25 gm of toasted pine nuts, a chopped clove of smoked garlic, olive oil and a pinch of rock salt. Whizzed it round, then decanted it into a bowl – added a good few gratings of parmesan and a little black pepper – then adjusted the mix with more olive oil until it was the consistency I like. Then I remembered I had chicken thighs to use! Oh well – bang went the spaghetti in pesto sauce. I popped on some Van Morrison and I deboned the thighs with sharp scissors, flattened them out and spooned on a helping of pesto onto each. I rolled them up – held them together with a cocktail stick each and popped them on an oiled baking tray. Oven preheated to 200c – they went in for 15 minutes – then I basted them – back in for 5 minutes. Out again and I wrapped some parma ham around each one. Back into the heat for a final 10 minutes and they were looking luscious and inviting. I lightly toasted slices of sourdough bread – spread them each with the remaining pesto. I carefully removed the cocktail sticks from the chicken and popped a thigh onto each piece. I served it with steamed asparagus in olive oil and a few shavings of parma ham.
This is a really easy and tasty light supper – or it could be a starter too. Chicken and pesto – made for each other. and the asparagus chips in nicely with a fragrant crunchiness on the side. The family loved it and the silence as they ate said it all!