Owner Debbie Anderson was recently on KVIE's show America's Heartland where her walnut farm was spotlighted, how exciting! Click on the link below to view the segment.
Debbie also shares this awesome recipe!
Ingredients
Bamboo skewers (or metal, if desired)
1 lb chicken breast, cubed
1 tbsp olive oil
Salt, pepper to taste
1 lb chicken breast, cubed
1 tbsp olive oil
Salt, pepper to taste
Ingredients for the pesto:
1 cup walnuts
Handful mint
Handful parsley
1 garlic clove
1/2 cup pecorino Romano cheese
Juice 1/2 lemon
1 tbsp salt
1 tbsp pepper
1/2-1 cup extra virgin olive oil
1 cup walnuts
Handful mint
Handful parsley
1 garlic clove
1/2 cup pecorino Romano cheese
Juice 1/2 lemon
1 tbsp salt
1 tbsp pepper
1/2-1 cup extra virgin olive oil
Directions
Soak bamboo skewers in water for 30 minutes. Toss cubed chicken with 1 tbsp olive oil, salt, and pepper. Skewer chicken and place on baking sheet.
Soak bamboo skewers in water for 30 minutes. Toss cubed chicken with 1 tbsp olive oil, salt, and pepper. Skewer chicken and place on baking sheet.
In a food processor, combine all pesto ingredients, except for the olive oil. Pulse a few times, then drizzle the olive oil down the feeding tube as you pulse. Add enough oil to create a pesto consistency. Set aside.
Broil chicken on second-to-highest rack for 3 minutes on each side, or until cooked through. Transfer to serving plate and top with pesto (or serve on the side as a dipping sauce.)
