Pesto and Vegetable Foil Wrapped Chicken
1 cup chopped vegetables (carrots, red onion, potatoes, etc.)
2-3 Tbsp Pasolivo Citrus Pesto Sauce (recipe below)
1/2 cup Citrus Olive Oil(You may want more or less for desired consistancy)
1/4 cup Pasolivo Sparkling Citrus Vinegar
1 cup Fresh Basil, packed
1 cup Fresh Mint, packed
2 tsp. orange zest
3 cloves fresh garlic
1 cup chopped walnuts
2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1/2 tsp. freshly ground pepper
1/2 cup Parmesan cheese
Citrus Pesto Directions:
Add basil, mint, orange zest, garlic, walnuts, and parmesan cheese to a food processor and pulse until coarsely mixed. While processing, slowly add the olive oil and vinegar until well blended. Add additional oil if the pesto is too thick.
After processing, add the salt and pepper to taste.
To store in the refrigerator, top the pesto with a thin layer of the Pasolivo Citrus Olive oil.