THIS one is a NO COOK recipe. Other that heating up water, you are heat free! I can't take credit for this recipe. I adapted it from Runner's World because it looked so interesting.
It was very easy to assemble, and would be great for tailgaiting or a grownup picnic. I admit, I was skeptical when I read "mint" in this recipe... but I figured it must be there for some reason, so I went with it. The pesto was very good. This is very different from a traditional green "basil" pesto and definitely jazzed up the chicken sandwich.
These thin sandwich "rounds" have only 100 calories each and are multigrain, so that's a plus. The whole grain is touted to replenish muscle glycogen stores to prepare you for your next bout of exercise. The fats in this recipe (walnuts, olive oil, avocado) are the heart healthy ones full of antioxidants. I personally am a huge fan of these roasted red peppers. They are awsome and balance out this mild chicken with a bit of a crunchy tang.. - and the whole thing was just darned tasty!
- 1/2 cup sundried tomatoes
- 1/3 cup roasted red peppers + more for sandwich
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves
- 1/4 cup walnuts
- 1/4 cup fresh mint
- 2 Tbsp fresh oregano
- warm water
- a few shakes of cayenne pepper
- salt to taste
- Multigrain sandwich rounds... the real thin ones
- avocado slices
- leaf lettuce
- rotisserie chicken
Step-by-Step:
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| All the goodies |
Pesto Assembly:
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| Measure out the sundried tomatoes. I like the ones that are chewy - not hard. |
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| Soak them in warm/hot water for 30 minutes to soften. Reserve the liquid. Don't throw it away! |
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| Strip the leaves off of the oregano and mint. |
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| Nothing has to be finely minced or chopped because it's all going in to the food processor. |
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| Just dump it all in. Then add the oil and 1/4 cup reserved cooking water. |
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| Let the food processor run until the pesto is smooth. And that's it! |
* This would also be great in a pita or a wrap.
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| Layer pesto, roasted rotisserie chicken, leaf lettuce, more drained roasted red peppers, avocado slices and more pesto. |
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| Yummmm! |
Measure out the sundried tomatoes. I like the ones that are chewy - not hard.
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Soak them in warm/hot water for 30 minutes to soften. Reserve the liquid. Don't throw it away!Strip the leaves off of the oregano and mint.Just dump it all in the food processor. Then add the oil and 1/4 cup reserved cooking water.
Looking for more recipes?
Please visit my Recipe Index for tons of great recipes to cook for/with your family! Some
things are made from leftovers to stretch your budget, others are
totally from scratch, while others make use of convenience items for a
semi-homemade meal. I also have a wide array of ethnic recipes
represented. Here are a few to pique your curiosity:
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