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an irish food blog
Salsa verde makes a great accompaniment to fish or chicken. Absolutely addictive. Just blitz the following ingredients (apart from the grain mustard) in a food processor and season to taste with salt and freshly ground black pepper.
Ingredients
I’m more often described as “ham-fisted” than “green-fingered“. Despite my obvious lack of talent in the garden, I’ve managed to grow a staggering amount of basil in pots on my window sill. A few weeks ago, I got a rush of blood to the head in B&Q and invested in a propagator tray and a packet of basil seeds. Moderation has never been my strong point, so I sowed all of the seeds at once and now I’m left with an obscene amount of the said herb. I don’t know what variety of basil I’ve got; it’s certainly not the Genovese variety, but I’m hoping it will still taste as good.
I’m determined to use every last leaf, but there’s only so much pesto a man can eat. So what do I do with it all? Here is my short-list of culinary possibilities so far:
Take 4 chicken breasts, butterfly and flatten out. In a small blender mix 100g cream cheese (i.e. Philadelphia), 50g pine nuts, 1 large clove of garlic and 2 handfuls of fresh basil leaves. Spread mixture on half the chicken breast. Close over and wrap 1-2 slices of parma ham (or bacon) round chicken to close in filling. Cook in oven, 200 degrees for 40 minutes.
Thanks LA !!
The name of this dish is in quotes because you have to say “Lemony Pesto Potatoes” in a Scottish accent … 
Boil 1kg waxy potatoes, skins on. In a dish mix 2 tablespoons of olive oil, 1 tablespoon of good pesto and juice of 1 lemon. Slice finely 1 red onion. Wash 200g of fresh spinach. Once potatoes are cooked drain, return to the pot and lightly crush with a fork. Add the spinach, onion and pesto mixture to the potatoes and mix well until potatoes are coated. Put on pot lid for a few minutes until spinach has wilted.
