Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 50

Hopelessly addicted to fresh coriander (cilantro), I have deviously incorporated it into most of my favourite recipes. In this dish I have used it in place of the more traditional basil in the pesto sauce.

Serves 6

300ml/10fl oz/1¼ cups of olive oil

3 fresh rosemary sprigs, halved

4 chicken breasts, skin on

500g/17oz/6 cups of corn or rice (GF) pasta tubes

1 large bunch (55g/2oz/4 cups) of fresh coriander (cilantro)

30g/1oz/½ cup of fresh parsley

1 clove of garlic, peeled and crushed

100g/3½oz/¾ cup of pine nuts, ground in a food processor

Salt and freshly ground black pepper

Brush a char-grill pan with a little of the oil. Place the rosemary and chicken breasts in the pan and cook until the chicken is crispy and cooked through (about 10 minutes). Discard the skin, then slice the chicken breasts diagonally into bite size pieces. Discard the rosemary.

While the chicken is cooking, boil the pasta in a pan of salted water until just tender. Drain and refresh under hot water. Toss in a bowl with one tablespoon of the olive oil. Mix in the chicken pieces.

In a food processor, blend the remaining oil with the coriander (cilantro), parsley, garlic and pine nuts until smooth. Stir the coriander (cilantro) pesto sauce into the pasta, adjust the seasoning if necessary, and serve immediately.