Ingredients
- Basil leaves
- Parmesan cheese or Pecorino
- Olive Oil
- Lemon Juice
- Pine Nuts
- Garlic
- Salt and pepper
- Chicken
- Pasta
Instructions
Pesto
- Heat a small frying pan on low heat.
- Add in the pine nuts and cook until golden brown for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
- Place all ingredients except olive oil into the bowl of a food processor. Pulse until chopped.
- Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
- Transfer to a 10 oz jar and keep refrigerated for up to 7 days or freeze for up to 3 months
Chicken and Pasta
- Cook Pasta
- Fry chicken
- Mix everything with Pesto and serve