Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Chill Out
Total:
40 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Cilantro Pesto:
Roasted Tomatoes:
Salad:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.

For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.

For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

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