Cashew Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are weeknight gold, and this one earns its place at the top of the rotation with a vibrant homemade walnut pesto that coats every piece of chicken in herby, garlicky goodness. The pesto comes together in a food processor with fresh basil, raw walnuts, lemon juice, and olive oil — no dairy, no pine nuts, and absolutely no cashews anywhere in the recipe. That matters more than you might think, since store-bought pestos and pre-marinated proteins can be sneaky sources of tree nuts you didn't sign up for. Here, you control every ingredient from start to finish. The carrots go in first to get a head start on caramelizing, then the broccoli and pesto-slicked chicken join the pan so everything finishes together with those irresistible charred edges. A squeeze of fresh lemon and torn basil at the end brightens the whole dish and makes it look like you put in way more effort than one pan and a food processor. It's the kind of meal that feels special enough for company but easy enough to pull off on a Tuesday.
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Learn more →Ingredients
4 servings
For the walnut pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ¼ cup extra-virgin olive oil
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the sheet pan
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 cups broccoli florets (about 1 medium head)
- 3 medium carrots, peeled and cut into ½-inch coins
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges (optional)
- fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Make the pesto: combine the basil, walnuts, garlic, lemon juice, salt, and pepper in a food processor. Pulse 6–8 times until coarsely chopped, then stream in the 1/4 cup olive oil with the motor running and process until a thick, slightly chunky paste forms, about 30 seconds.
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