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
Gastography 