Here is a link to a wonderful recipe for Pesto Pasta with Chicken from allrecipes.com. I made this for dinner last night and received 8/10 by Cara (only because the highest she rates is a 9 – it’s her policy, lol) and 9s and 10s from all 7 of my other children!
In other words, it was A HUGE hit! And even I had to have some! Delicious!
***Kate note: I did not have sundried tomatoes so I used a bit of freshly diced tomatoes to give the recipe color… It was an “okay” substitution but think it would have even better flavor using the sundried tomatoes!***
I made my own pesto sauce which was fresh, quick and easy and here is the recipe for that:
Fresh Basil Pesto Recipe
Prep time: 10 minutes
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup. ***Kate note: I made 1 1/2 recipes of the pasta dish above and so I doubled this pesto recipe***
I hope you enjoy it as much as we did! The kids raved about it and have requested it again…and soon!
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