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pesto

Cashew Pesto Grilled Chicken

February 13, 2022 by zimmysnook

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken.

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 whole chicken spatchcocked
  • Salt and pepper
  • Paprika

Cashew Pesto

  • 3 medium garlic cloves
  • ½ cup raw cashews
  • ½ cup grated Parmesan cheese
  • 1 ½ cups coarsely chopped fresh basil
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil plus more as needed

Instructions
 

  • Spatchcock the chicken and season with salt, pepper and paprika.
  • Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
  • Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
  • While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
  • When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
  • Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
  • Serve with more pesto for dipping.
  • And while you are out there, grill some veggies, lemons and potatoes or pierogi!

Video

Keyword cashew pesto, Pesto, Spatchcock chicken
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the commenet box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled on the Hestan 36″ freestanding Grill using the Hestan 11″ NanoBond skillet.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.



Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: cashew pesto, chicken recipe, pesto, spatchcock chicken

Wild Argentinian Shrimp Pesto Pasta Salad

June 17, 2021 by zimmysnook

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
  • 20 Marina Del Rey Wild Argentinian Shrimp, uncooked, thawed & peeled (20/30 size)
  • 1/3 cup pesto sauce (recipe or store bought)
  • 2 tablespoons olive oil
  • 1/4 cup white wine
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Mains, Pasta, Salads, Sides & Dips, Seafood Tagged With: basil pesto, easy shrimp recipe, pesto, pesto recipe, pesto shrimp, shrimp, shrimp recipe, shrimp salad, wild Argentinian shrimp

Easy Basil Pesto Pasta

April 27, 2020 by zimmysnook

Top down view of a skillet of pasta surrounded with a bowl of pasta, pesto,  cheese and a grater

At the beginning of March, we picked up a container of 3 fresh basil plants, and I am so glad we did! Almost 2 months later, it is still providing us it’s fragrant, flavourful leaves to finish sauces, flavour marinades, top pizzas or make a delicious and easy basil pesto pasta! 

Top down view of a bowl of green pesto and three basil plants.
Ingredients
  • 2 cups fresh basil leaves (stems removed)
  • 2 cloves of garlic, peeled and crushed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt & pepper.

Add the pesto to your favourite pasta and enjoy!

Hope you enjoy this Easy Basil Pesto Pasta recipe! I would love to hear your feedback in the “comments” below!

Here are a few other recipes where I used an easy basil pesto recipe:

Cedar Plank Shrimp with Lemon-Lime Pesto
Stuffed Ontario Pork Tenderloin in Tomato Sauce

Filed Under: Pasta, Sauces & Marinades Tagged With: basil pesto, cavatelli, pasta, pesto

Cedar Plank Shrimp with Lemon-Lime Pesto

July 25, 2019 by zimmysnook

Cedar plank with shrimp. Corn, lemons, sauce, beer and basel surround the board.

BBQ season requires big bold flavours on the grill and food you want to eat with your hands… its’s primal, not 5-star dinning, so have fun with it!! For your next BBQ, try using Wild Caught Argentinian Shrimp with the shell on. Just marinate the shrimp in this lemon-lime pesto, then cook them on a cedar plank for some of the most mouth-wateringly moist and tender shrimp you have ever tasted!! Serve it with fresh local corn on the cob and have a plate of Wet-Naps handy!!!

Ingredients
  • 24 large Wild Caught Argentinian Shrimp (20/30 per lb), thawed & patted dry (shell on)
  • 1 large (or 2 small) cedar planks (soaked as per package directions – 30 minutes to 2 hours)
  • 3/4 cup fresh basil leaves
  • 2 cloves of garlic, peeled and crushed
  • ½ cup pine nuts
  • ½ cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • fine salt and freshly ground black pepper (to taste)
  • 2 lemons & 2 limes cut in half
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper.

Place shrimp in a resealable bag and toss with 1/3 cup of the Pesto sauce. Chill for 20-30 minutes.

Cover the remaining Pesto and serve as a sauce for dipping with the cooked shrimp.Preheat the grill to medium high.

Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle.

Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.

Shrimp on a cedar plank outside on barbeque.

While the shrimp cooks, place the lemon halves, cut side down on the grill and cook until shrimp are done.

Serve shrimp on the cedar plank with reserved pesto, lemons & limes.

Zimmy’s Tips

** Toast the pine nuts and let cool before adding to the pesto for an added layer of flavour

*** If using a gas grill, you can turn off the burner directly below the plank to avoid a potential flare up

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Filed Under: Appetizers, Grilling In the Nook, Seafood Tagged With: bbq, Cedar planked, grilled, pesto, shrimp

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James Synowicki | Food & Grill
Cajun dry rub baby back ribs, with grilled chili-l Cajun dry rub baby back ribs, with grilled chili-lime corn and cucumber-strawberry-mint salad. 
Elaine only planted one cucumber plant but it has been very productive, plus there is no shortage of mint in the garden, picked up some local strawberries and the salad was done.
Hope your week is off to a wonderful start!

Grilled on my @HestanHome Gas Grill

#HestanPartner #HestanHome #gasgrill#babybackribs #pork #grill #grilling #bbq  #barbecue #local #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #summerinspo #summer #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #outdoorliving #outdoorcooking #alfresco
Sous-Vide Carrots with Hummus. Perfectly cooked c Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
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Full disclosure… this has been our dinner-for-2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Recipe available on zimmysnook.ca

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A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked (and expensive) steak! Simply start by cooking your steaks at a low temperature (200°F) until they are close to done. Then sear them on a scorching hot grill or skillet to finish.

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It was pleasure to create this recipe in partnership with @lovecdnbeef and @furlani_foods.

Recipe available at www.zimmysnook.ca
 
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Recipe available at www.zimmysnook.ca

Happy National Chocolate Chip Cookie Day 🍪

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Toasted garlic bread, Breakfast toast anyone?

Toasted garlic bread, provolone, bacon cheddar Bavarian smokies, sautéed onions, crispy fried quail eggs and jalapeños.

How many smokies would you like?

I was asked by @GrimmsFoods to try out their Bacon & Cheddar Bavarian Smokies and just like everything else I have tried from them, these were darn tasty! I have one last ingredient that they have asked me to grill with, which I will be posting at the beginning of September. In the meantime, check out @grimmsfoods for more inspiration and if you have not tried their products yet, source some out. You will not be disappointed.

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A few family members were kind enough to wear blin A few family members were kind enough to wear blindfolds and allow me to video tape them experiencing a Taste Challenge. For their time, I paid them in cheese! Clearly, this demonstrates that Armstrong Cheese is for the whole family! #ad

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I will put a link in my bio to the Armstrong Cheese Events Page on their website, so you can find one happening near you and check it out!

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#ArmstrongCheese_partner #CanadiansCraveArmstrong 

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@HestanCulinary NanoBond saucepan getting hot on the grill! 🔥

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Recipe available on zimmysnook.ca

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Titanium 8-Quart Stockpot on the @HestanHome Grill.

Did you know that NanoBond  Molecular Titanium bonds thousands of titanium nano-layers to 18/10 stainless steel construction, creating a brilliantly resilient cooking surface 400% harder than typical stainless steel, making it resistant to scratching, staining, and salt pitting. It is also heat tolerant to 1050°F, making it perfect for the grill.

#HestanPartner #HestanCulinary #corn #cornonthecob #dinner #dinnerinso #dinnerinspiration #food #foodie #foodpics #foodblogger #foodphotography #foodlovers #foodstagram #summer #summertime #BBQ #barbecue #grill #grilled #imsomartha #whatsonmyplate #getinmybelly #eatrealfood #lovefood #instafood #yummy #instayummy #foodporn
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