
Recipe
Ingredients
- •2 pounds broccolini, or broccoli
- •2 inches ginger
- •3 cloves garlic
- •1 1/3 lemons
- •2/3 cup coconut water
- •2 1/2 bunches fresh basil
- •3 sprigs mint
- •1/3 cup extra virgin olive oil
- •1 1/2 tablespoons ume plum vinegar
- •1/4 cup coconut oil, (or other solid fat)
- •4 cups cooked chicken
Instructions
- 1.Roughly chop your broccolini, peel the ginger, mince the garlic, and juice the lemon.
- 2.Make the pesto: Toss the ginger, garlic, lemon juice, coconut water, basil, mint, olive oil, and plum vinegar into a blender. Blast it on high for 15 seconds until smooth.
- 3.Melt the coconut oil in a massive cast-iron skillet over medium heat. Drop in the broccolini, cover, and cook for 10-15 minutes, stirring occasionally until tender-crisp.
- 4.Dump in your cooked shredded chicken and pour the fresh pesto over everything. Stir vigorously for 1-2 minutes until hot and fully integrated.