Paleo Pesto Chickadees
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 22 chickadee balls
Ingredients
  • 2 cups fresh basil
  • 2 cloves garlic
  • ½ cup pine nuts
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • ½ tsp kosher salt
  • 2 - 2.2 lbs ground chicken
  • 1 egg
  • 1¼ cups finely chopped button mushrooms
  • ½ cup ground flaxseed
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a large glass baking dish with oil and set aside.
  2. Combine the first 6 ingredients into a food processor or blender, and process until pesto is smooth, scraping down the sides as necessary.*
  3. In a large bowl, mix the pesto and remaining ingredients, using a fork or your hands.
  4. After everything is fully combined, roll into balls and place in baking dish, leaving a little bit of space between each one.
  5. Bake for 10 - 12 minutes, flip, then bake for 10 more minutes.**
  6. Serve hot or cold. Store in the fridge for up to 1 week.
Notes
*If using store-bought pesto, you need about ¾ cups.
**You will likely need 2 pans, unless you have a massive one. Once you flip the balls, rotate the pans when you put them back into the oven, so that the pan on the bottom finishes cooking on the top shelf and vice versa.
Recipe by Lenses and Lentils at https://lensesandlentils.com/paleo-pesto-chickadees/