Adapted Recipe & Photo from Rachael DeVaux at Rachael's Good Eats
1/2 cup cup pine nuts or raw cashews
1/4 cup olive oil
1-2 tbsp minced garlic
2 cups fresh basil leaves
3 tbsp nutritional yeast
3 tbsp water
1 large lemon, juiced
S + P, to taste
3 chicken breasts
3/4 cup chicken bone broth
3 handfuls fresh spinach leaves
3 tbsp crumbled goat cheese (or preferred cheese/omit if DF)
Combine all ingredients to make pesto in a food processor or blender. Blend until smooth.
Add chicken breasts to slow cooker with chicken broth and pesto to cook on low for 4-6 hours.
Preheat oven to 350ºF. Heat tortillas over an open flame for about 10 seconds on either side to make tortilla more pliable. Lay tortillas on a cutting board and place a small handful spinach in the center. Top with the shredded chicken, and roll. Place in a greased baking dish. Repeat.
Spoon pesto from slow cooker on top and bake for 15-17 minutes. Top with cheese & enjoy!