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Basil Chicken Spread and Edamame Pesto https://www.metro.ca/userfiles/image/recipes/tartine-poulet-basilic-edamames-10758.jpg PT30M PT03M PT33M
Edamame pesto:In a small pot of boiling salted water, cook the edamame for 3 to 4 minutes.Remove immediately from the heat and rinse in cold water.Place all the ingredients for the edamame pesto in a bowl and mix with a blender or hand blender until you get a semi-smooth puree. Set aside.Spread:Toast the bread.Top with a generous amount of the edamame pesto, cucumbers, radishes, chicken, and green apple.Add the basil and drizzle olive oil and balsamic glaze on top.Salt and pepper to taste.Source: K pour Katrine
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Edamame pesto: 1 1/2 cup (375 mL) frozen and shelled edamame 3 Tbsp. (45 mL) olive oil 1 Tbsp. (15 mL) water juice and zest of 1/2 lemon 1/4 cup (60 mL) basil, chopped 1/2 tsp. (2 1/2 mL) salt 1 small garlic clove, chopped pepper to taste spread:: 4 slices of gluten-free bread 2 Lebanese cucumbers, thinly sliced lengthwise few radish, thinly sliced 1 cup (250 mL) cooked-store-bought chicken 1 green apple, cut into thin strips basil, chopped drizzle of olive oil drizzle of balsamic glaze salt and pepper
Basil Chicken Spread and Edamame Pesto

Basil Chicken Spread and Edamame Pesto

Rate this recipe
4 Votes
4
servings
0:30
Preparation
0:03
COOKING
0:33
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Edamame pesto:
  • 1 1/2 cup
    (375 mL)
    frozen and shelled edamame
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    water

  • juice and zest of 1/2 lemon
  • 1/4 cup
    (60 mL)
    basil, chopped
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1
    small garlic clove, chopped

  • pepper to taste

  • spread::
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  • 4
    slices of gluten-free bread
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  • 2
    Lebanese cucumbers, thinly sliced lengthwise
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  • few radish, thinly sliced
  • 1 cup
    (250 mL)
    cooked-store-bought chicken
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  • 1
    green apple, cut into thin strips
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  • basil, chopped

  • drizzle of olive oil
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  • drizzle of balsamic glaze
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  • salt and pepper
Imprimer ma sélection

Preparation

Edamame pesto:

In a small pot of boiling salted water, cook the edamame for 3 to 4 minutes.

Remove immediately from the heat and rinse in cold water.

Place all the ingredients for the edamame pesto in a bowl and mix with a blender or hand blender until you get a semi-smooth puree. Set aside.

Spread:

Toast the bread.

Top with a generous amount of the edamame pesto, cucumbers, radishes, chicken, and green apple.

Add the basil and drizzle olive oil and balsamic glaze on top.

Salt and pepper to taste.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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