Apr 5

Apr 5 Dairy Free Pesto and Green is Good Pasta

Chicken, Dinner, Gluten Free, Paleo, Whole30

This is a two-fer post! You get an awesome dairy-free pesto and one way to use it, Green is Good Pasta. Pesto is the perfect condiment for the warm weather, its fresh flavor gives a regular dish into something amazing! And I love a condiment that you just throw into a food processor and blend, easy and fast. This batch of pesto is enough for two recipes and I will have a recipe posted next week that features the other half of the pesto in a totally different flavor. I am sure I will be sharing even more pesto featured recipes over the summer, so be on the lookout! (Pssst, pesto freezes beautifully too!)

This pasta is dairy free with the use of almond cream cheese and if you use veggie noodles, you are gluten free and Whole30 approved (just make sure to use the snap peas instead of regular peas). To make it vegetarian and vegan, just swap the chicken with some white cannellini beans. I love recipes that you can make small tweaks to suit everyone that might be at your table!

Dairy Free Pesto

4 oz pack of basil
4 garlic cloves
2 Tablespoons pepitas (shelled pumpkin seeds)
2 Tablespoons pinenuts
2 Tablespoons nutritional yeast
1 Tablespoon Sausage Seasoning
1 teaspoon salt
Juice of 1 Lemon
1 cup olive oil

- Combine everything other than the oil into a food processor. Process on low and drizzle in the oil while it is running.

- Add oil if necessary and season to taste! Store in a mason jar and use everywhere!

All that goodness stuffed into a food processor, cover, blend while adding the olive oil in. Easy peasy!

Green is Good Chicken Pasta

2 chicken breasts, chopped into chunks (or cannellini beans)
salt and pepper
1 bunch (about a pound) of asparagus, stems removed and chopped into 1" pieces
1 handful green beans, chopped into 1" pieces
1 cup peas or snap peas (chopped)
1 cup dairy free pesto
4 oz dairy free cream cheese, I used Kite Hill (or regular cream cheese)
1 cup almond milk (or milk of choice)
Pasta or veggie noodles of your choice

- Spray a large pan with avocado oil and heat on medium-high heat. Add the chicken and season with salt and pepper. Cook until cooked through.

- Add the vegetables and saute for a couple minutes.

- Stir in the pesto, cream cheese, and almond milk. Heat through until all combined

Take those Spring green vegetable and chop to the same size. I chop them first and put them in a bowl before chopping the chicken, so I have a clean board for the veg.