Yesterday I was at Trader Joe's and saw this great basil plant. I normally wouldn't buy a scraggly plant but those leggy leaves will be cut off for dinner and then I can transplant what's left. So tonight we're having chicken, linguine with pesto. yummmm - ok here's my recipe.
I don't measure - just taste as you go
I use a small food processor and place these ingredients:
fresh garlic (chop a bit before putting leaves in)
a good bunch of basil leaves with thin stems only (washed/dried) if you don't dry leaves pesto will be runny
pine nuts (tsp or so) I sprinkle more on finished dish
parmesan cheese, salt/pepper
just drizzle oil slowly until it seems the right consistency to toss with the pasta. Taste as you go and adjust ingredients as necessary
and keep at room temp (no cooking)
Boil pasta water, when pasta is half cooked start chicken.
Cut chicken breast into bite size pieces, spice to your liking, heat pan to med high first, add tbsp oil, saute quickly -don't overcook
When pasta is cooked, drain and place on a platter and toss with chicken and pesto sauce
I can smell it now and I haven't even started cooking yet!!
I was born and raised in B.C. Canada and have been in Portland since 1990. I'm happily married with one grown son. I am somewhat of an artist, but these days I am more focused on felting than drawing/painting. I've created a line of knit, felted bowls and crafting items from up-cycled wool sweaters. If I'm not knitting or crafting I can be found in the garden or the kitchen concocting some interesting dish for dinner.