Wild Harvests, Wild Love
The sun lit up the translucent tiny gems that dangled from the lush green branch, making them irresistible to my six-year-old bestie and me. We popped a few into our mouths, giggling as they burst lik...
False lily of the valley, also known as deer heart greens, carpets the forest edge and can be found in abundance in springtime. Tastiest when its leaves are young, this green makes a great addition to scrambled eggs or salads. Add sparingly to dishes because of the prominent peppery flavor.
Ingredients
SERVINGS: 4—6 Serving(s)
- 6 chicken breasts
- ⅓ cup macadamia nuts
- 3 cloves garlic
- ⅓ cup olive oil
- ½ teaspoon salt
- ¾ cup deer heart greens, chopped
- ⅓ cup grated parmesan cheese
- Salt and pepper, to taste
Preparation
Fire up the grill.
On a large cutting board, butterfly chicken breasts. In a food processor, combine macadamia nuts, garlic cloves, olive oil, and salt, and process. Add chopped deer heart greens and parmesan cheese and blend into a smooth pesto. Reserve half of the pesto for plating and set aside.
Salt and pepper chicken to taste. Cover each chicken breast with pesto and roll up. Place chicken on the grill, pesto side up. Cook halfway through, about 3—6 minutes, depending on the thickness of chicken. Flip over and spoon on remaining pesto.
Once chicken is thoroughly cooked, remove from the grill and let rest for 5 minutes. Garnish with reserved pesto. Enjoy!
Related Stories & Recipes
Horsetail Herbed Iced Tea
Horsetail can be found in early spring in moist marshy areas as well as forests. High in silica and nicknamed “Athlete’s tea,” the plant helps reduce inflammation and strengthen bones, hair, and nails...
