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Pistachio Pesto Toast

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Ingredients

  • 2 (0.75 ounces) packages of fresh basil leaves, stems removed

  • ¼ cup salted shelled pistachios

  • ¾  cup of Challenge Garlic Parmesan with Herbs Butter Snack Spread, melted and divided

  • 15 slices of sliced French baguette

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Directions

  1. Set oven to broiler mode.

  2. Add basil, pistachios, and ½ cup of the melted snack spread in a food processor or blender. Blend until smooth and creamy.

  3. Using the remaining ¼ cup of spread, cover the top of each slice of baguette. Place slices on a cooking sheet and place under the broiler to toast for 2-3 minutes.

  4. Once baguette slices are cooled, spread them with Pistachio Pesto, and serve.

  5. Store pesto in a sealed container in the refrigerator for up to one week.

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Yield: (¾ cups of pesto) 15 appetisers

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Chef Tips:

  • We love the convenience of using the flavor-packed Challenge Garlic Parmesan with Herbs Butter Snack Spread. If you cannot find it at your local store yet, no worries! Simply substitute ½ cup (1 stick) of Challenge Salted Butter with 1 clove of crushed garlic, 1 teaspoon of parsley, and 2 Tablespoons of grated Parmesan cheese.

  • We used pistachios for something a bit different. If you prefer, replace them with your favorite toasted nuts, such as almonds, walnuts, or pecans.

  • Basil is the main herb in this recipe. If you like more of a subtle taste, swap out half of the basil with fresh parsley.

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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