Category: Italian & Pasta

Classic Pesto – Non-Dairy

A couple of weekends ago, I plant sat for a friend, who gifted me some basil to take home. That was a couple of months ago, which was used in at least a few recipes before I ran out. The first picture is of me with the original stalk of basil! Big and tall, am I right? 😂

What else do you do with that much basil besides making (almost) more classic pesto (non-dairy of course) than your food processor can handle! I promise it’s delish, and only about 5 ingredients in the blender. 💜

So you can imagine my delight when she told me she had a new plant and needed to get rid of more basil, and was giving more to me! I thought this was a one-time thing, so having a fresh basil supply with the amount of Italian cooking I do is invaluable. However, I was not expecting her to gift me a basil plant the size of a small toddler!! See the third picture above for yourself. She, unfortunately, has moved out of state, so until Jamie and I start up our garden this spring, we’re out of basil for a little while, but you can make this recipe at home whenever you like!

The layer of oil on top is to protect it from going bad by preserving it. Check out more pictures and tips on how to make our pesto in our blog here.

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Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes

This is one of my favorite date night recipes for Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes, it’s a  Pimento & Prose original creation! Love love the sweet, tangy, savory, and umami notes created from the ingredients we included.

About the Recipe:

The balsamic reduction brings acidity and sweetness along with the sweet potato base. The basil and mushrooms add herbiness and umami to the chicken as they cook and combine. Finally, the goat cheese brings the tangy cheesy bite that the dish needs!

Recipe Notes (asterisks below correspond with relevant places in the recipe):

  • *I used a smaller and two larger potatoes, so the small one only took 20 minutes while the bigger ones took 40. If you have a potato that cooks faster than the others, check it and take it out if it’s done. Next, place the cut sides together, roll the potato in tin foil, and set aside. It will stay hot until you finish the recipe!
  • **In this recipe, it’s helpful to create everything using the “Mise en place”, or “everything in its place” technique (in French). This makes the process significantly easier to saute all the ingredients since they’re ready to go!
  • ***Check out one of our favorite garlic & herb goat cheeses from Target here!
  • ****They should last about 5-7 days in the fridge. You may have some extra chicken and veggies left (I did), which would go great over rice, pasta, an Italian-style salad, or in a taco.
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