Pistachio Pesto Sauce

Boil a pot of lightly salted water. When water is boiling, place the fresh basil and pea tendrils into the water for a few seconds, until they turn a bright green. Remove with a utensil and place herbs into an ice bath. Once cool, remove herbs, place in a fine strainer to drain water out as much as possible.

Using a hand blender, place pistachios, parmesan, lemons, butter, blanched basil, and pea tendrils in a narrow container, start to blend ingredients. Gradually add pistachio oil to allow ingredients to blend; keep adding oil until desired consistency (smooth but still slightly thick).

Confit Tomatoes

Preheat oven to 200 degrees Fahrenheit. Toss all tomatoes with the rest of the ingredients and place into a baking pan. Once oven reaches 200 degrees Fahrenheit cook tomatoes for 2 hours to roast and allow the sweetness of the tomatoes to come out.

Pasta

In a pot of boiling water (seasoned with salt), cook pasta until al dente (firm to bite, but not completely soft and limp), approximately 3 minutes. Pour pasta into a colander and drizzle pistachio oil onto pasta so it does not stick, then cool.

Pesto Chicken Roulade

Using a tenderizing hammer, tenderize chicken breast skin side down (use a sheet of plastic wrap to cover chicken to decrease mess). While tenderizing, make sure not to tear chicken but still make it flat. Place a small layer of pistachio pesto sauce to the bottom of the flat chicken and then add fresh mozzarella to the middle. Gently roll chicken tight with skin facing up. Hold together by either using toothpicks or butcher’s twine.

Pistachio Gremolata

Place all ingredients into a bowl and mix well until fully incorporated. Leave at room temperature before using so oil does not thicken.

ASSEMBLY

To cook, start by preheating oven to 400 degrees. Place, in a hot pan with pistachio oil, chicken skin side down, and cook until skin is golden brown. Once golden, flip chicken and place onto a small baking sheet and cook the rest of the time in the oven, approximately 8 minutes. Once cooked, let it rest on a cooling rack before cutting.

In a pan, drizzle pistachio oil into pan and sweat 1 tablespoon of minced garlic and 1 tablespoon minced shallot until fragrant. Add pesto to pan at medium heat, cook until sauce is heated. If pesto starts to separate, add a splash of cream and mix well until incorporated. Once pesto is hot, add pasta and toss for approximately 1 minute (Angel hair pasta overcooks easily, do not overcook). Once pasta is cooked, add it to a shallow pasta plate. Place sliced chicken to the top of pasta, drizzle pistachio gremolata, and add a few confit tomatoes before serving.