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This pesto is bright, zingy and addictive. It’s great with rice and rotisserie chicken, with zoodles and shrimp, and of course with my absolute favorite – a nice weeknight hash.

Weeknight hash: because breakfast is *always* the right answer.

Gluten-free, paleo

Weeknight Hash with Chive Pesto

For the pesto:

1 bunch chives
2 cloves garlic
Juice 1 lemon
Couple glugs good olive oil
A little water if needed
Salt & pepper

For the hash:

Sweet potatoes
Onions
Fat of choice
Salt & pepper

Protein toppers:

Leftover chicken
Eggs

First, wash and chop your potatoes. Cut the onion into chunks. Toss with fat of choice, salt & pepper and bake at 180/200C until cooked to your desired doneness. Alternately, cook in a large pan on the stovetop.

While the potatoes are working, make the pesto by combining all ingredients but water in a blender. Drizzle in a little water if needed to move better. Taste and adjust seasoning as needed – you’re looking for tart and bright.

Grab your proteins and you’re ready to roll. To serve, spoon up some potatoes, top with your protein, and a couple Tablespoons pesto.

Pesto serves 4 or so – the hash depends on how much you make