Wednesday, November 02, 2011

Presto! Pesto

I used to not be a pesto fan.  I don't know why.  I love everything that goes into pesto, individually.  But for some reason, when all of those ingredients got mixed together, it was just too overpowering for my palate.  But that has changed.  I love all different kinds of pesto now.  I would make a collard green pesto if I thought it would be good.  And hell, it might be.  And hell, I might just try it. 

Here's another quicky dinner that tastes like you just ordered in from a fancy restaurant.  And it's EASY to make.

Here's What You Need: 
Chicken Breasts (however many you need to feed your people)
Pasta (whatever kind you like...I'm a long noodley pasta gal)
1 package of Basil or about a cup and a half
3 cloves of garlic
1/3 cup of Parmesan
1/4 cup of Pine Nuts (I toast mine in a hot skillet until they are slightly browned for a little extra flavor)
1/2 cup of Olive Oil (or more until you reach a pesto consistency that you like...I like mine on the runny side)
Salt & Pepper
Seasoning for your chicken (I used garlic powder, salt, pepper, and a little cayenne)

Here's What You Do:
Season your chicken on both sides.  Cook in a saute pan on medium heat with a little olive oil until finished, usually takes about 5-7 minutes per side.  Set chicken aside and cover with aluminum foil to keep it warm.  Cook pasta according to the directions on the box and how many people you are feeding.  In a food processor (if you don't own one, get will make your life so much easier) add in basil and garlic and drizzle in a little olive oil to get things going and to make sure everything is getting chopped up.  Add in your pine nuts and the rest of your oil.  Blend until smooth.  Add in your Parmesan and blend some more.  If you need to add in more olive oil at this point, do so.  Now taste it, add salt and pepper if necessary.

Drain your pasta and add it back to the pot.  Add in a good helping of your pesto and mix this all around until your pasta is totally coated.  Plate your pasta, top with your sliced chicken and enjoy an easy, gourmet dinner that only took about 15 minutes to make.

This pesto recipe will make about a cup of pesto.  You can put pesto on anything. So now you have many options for future dinners/lunches, hell, it's good on eggs, so lets just say "meals".

You're welcome.

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