Sundried tomato and sage pesto


I had a decent amount of fresh sage that I wanted to use up before we went out of town for the weekend. Rather than adding a leaf or two to a meal, I decided to go with a pesto so that I could use up more of the sage.

To put a slight twist on the traditional pesto, I made it with fontina and added sundried tomatoes. Then I stuffed it into chicken. We had this with some Kashi pilaf with mushrooms and peas. I really love the Kashi pilaf and recommend it. However, they claim it takes 25 minutes to cook, which makes no sense to me since brown rice is one of the grains in there, and it takes longer than 25 minutes. So, I tend to add a little more liquid (chicken broth in this case) and cook it for 10 or sometimes 15 minutes longer than directed.

I didn’t really measure the pesto, but what’s below is probably close. Obviously this doesn’t make a whole lot, since I was only using it to stuff 2 chicken breasts. But it does use up a lot of sage if you have some around!

Sundried tomato and sage pesto

1 garlic clove
2 Tbsp toasted pine nuts
2 Tbsp sundried tomatoes
handful of fresh sage
2 Tbsp. chopped parsley
3 Tbsp fontina cheese
Olive oil (I used some regular EVOO and some oil from the sundried tomatoes; use as much as you want depending on the consistency you are going for)
salt and pepper to taste.

Stick everything in a food processor. Process and you’re done ūüôā

For the chicken, I stuffed it with the pesto and seasoned it simply with salt and pepper. I just pan fried it in a little olive oil to brown it and then finished cooking it in a 350 degree oven. Right before I put it in the oven (in the same pan I pan-fried it in), I added a few splashes of chicken broth to make more of a pan sauce, which I spooned over at the end.

Nutritional info for the chicken (using a 5 oz piece of chicken breast and .75 Tbsp EVOO per serving which could be cut down if you don’t pan fry it): Calories: 389 / Fat: 23g / Carbs: 6.3g / Protein: 39g

Sundried tomato and sage pesto

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