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.
- 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.