Homemade Pesto

Here’s another recipe I tried last weekend for the first time.  I’ve never attempted homemade pesto before, but a sweet friend had given me a ton of fresh basil and I just got the craving.   I used this recipe.

Fresh Basil Pesto:

  • 2 cups fresh basil, packed
  • 1/2 cup fresh parmsean or romano, shredded
  • 1/2 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 3 garlic cloves
  • salt & pepper to taste

Blend walnuts.  Add and blend pressed garlic.  Add and blend basil.  Add and blend oil.  Add and blend cheese.  Add and blend salt & pepper.  Voila, pesto.

Then if you want to take a perfectly healthy recipe and guilt it up a bit, turn it into a pesto pasta.  I found a whole bunch of copycat Noodles & Co Pesto Cavatappi recipes, and mixed it to find something we liked.

Pesto Pasta:

  • 1 box whole wheat pasta
  • 1 pint grape tomatoes, halved
  • 1/2 pint sliced mushrooms
  • Drizzle of olive oil
  • 1/4 cup white wine
  • 1/4 cup cream
  • 2 chicken breasts, thawed & sliced into strips

These 3 steps simultaneously: Bake or saute chicken.  Boil water and cook pasta.  Heat oil in a pan, saute mushrooms until cooked.

Then set cooked chicken aside.  Add tomatoes, cream, and wine to the mushroom pan, turn heat to low, simmer on down to a thick consistency.  Drain pasta.

Mix the pasta, pesto (from recipe above), veggie/sauce mix, and chicken.  Yum.  Next time we are going to double the pesto….

The hubby actually LOVED this recipe the day after when he would reheat in a pan on the stove, b/c the parmesean from the pesto would melt all over ooey-gooey. 


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