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Epicurious

Sous Vide Chicken With Pesto

Image may contain Plant Food and Seasoning
Photo by Alex Lau, Food Styling by Anna Billingskog

The relatively low temperature and lack of oxygen in the bag will prevent your pesto from losing its vibrant green color. When slicing the chicken, don’t be alarmed if the meat isn’t bright white and has a hint of pink to it. It’s completely cooked and is in fact pasteurized, that is, very safe to eat! Read more about what sous vide cooking is, and see how to cook anything sous vide with step-by-step photos here.

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