Nut-Free Broccoli Pesto with Chicken on Naan Bread
Chef Maria Cummins
cooked & cut in cubes or shredded
you can mix cheddar too
already cooked on the grilled To make Pesto
chopped, about 1 large head
4-6 large basil leaves
Cut apart the head of broccoli with a butter knife and place in a large saucepan.
Chop the garlic and add to the saucepan with the broccoli.
Add enough water to cover the bottom of the pan, cover, and place over medium heat until the broccoli is fork tender.
Once steamed, strain the broccoli and place in a blender along with the basil leaves, salt, olive oil, and water.
Invite your child to help press the buttons to pulse the pesto together.
If needed, add an additional tablespoon of water to thin the sauce. This step can also be done with a hand blender.
Place the blended broccoli in a large bowl, add the lemon, and then stir in the Parmesan cheese.
Taste the sauce for seasoning and add to your family's taste.
Squeeze in more lemon, add a dash of pepper, or sprinkle with a pinch of chopped basil.
Once the Naan bread is cooked, add to the pesto, chicken and sprinkle with mozzarella cheese.
You can put it back on the griddle for a few minutes till the cheese melts or serve just like that.
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