This new twist on the classic pesto uses peanuts, red chilli and sugar snap peas to brighten up a weeknight meal.
|4||Chicken thighs, skin off (Main)|
|4 Tbsp||Simon Gault Home Cuisine Italian seasoning|
|1 Tbsp||Vegetable oil|
Sugar snap pesto
|1 ½ cups||Peanuts|
|125 ml||Lime juice, (juice of 8 limes, to taste)|
|1 cup||Peanut oil|
|60 ml||Fish sauce|
|1 packet||Sugar snaps (Main)|
|60 ml||Almond milk|
|4||Baby lettuces, leafed and loosely torn|
|36||Sugar snaps, just blanched and warm (Main)|
|½ cup||Pine nuts, toasted|
- Season chicken thighs with Simon Gault Home Cuisine Italian seasoning. Heat a frypan, add vegetable oil and chicken thighs and cook for 5 minutes each side or until the chicken is cooked through. Once cooked, remove from the heat. Slice and set aside.
- For the pesto, add all ingredients to a blender and blend until smooth. Pour into a glass jug to serve. Refrigerate the pesto for future use.
- To assemble, place the baby lettuce leaves, sliced Italian seasoned chicken, blanched sugar snaps, sundried tomatoes and pine nuts in a large bowl. Pour the sugar snap pesto over the salad, toss and serve.