Lunch lends itself to leftovers.

There is one “someone” in our house who simply refuses to consume anything leftover.


Sometimes things are actually better the next day around the block…soup, lasagna, pizza (only cold, of course), and in this case, Cashew Kale TarragonĀ Pesto. It’s the “besto,” really. A little time for all of these items to meld and mesh allows for full flavor development and depth.


This “someone” is really missing out.

Leftovers can be pretty darn amazing.

And leftover pesto, with a bit of extra chicken from the night before, means a rockstar lunch!

Pesto Chicken Salad

1/2 cup Cashew Kale TarragonĀ Pesto – (in this variation I added a bit of balsamic vinegar, to really sweeten the pot further – it truly enhanced the sensibly sweet tarragon taste)
4 oz. leftover grilled chicken, sliced
2 cups mixed salad greens
1 Tbs. extra virgin olive oil

Slightly heat the pesto in the microwave or on the stovetop, along with the chicken. (There’s just something about a warm meal in your belly…).
Toss with the salad greens and drizzle with oil.



Enjoy the “besto” of the pesto!


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