Everyone loves a simple pasta dish and what could be more easier than making your own Pesto. I used Orgran Gluten Free Multigrain Quinoa Penne. It really holds it’s spring and shape unlike most other Penne available in supermarkets. I sourced my Recipe from Italian Cooking, The definitive encyclopaedia of fabulous Italian food. I came across this book in a sale years ago. I didn’t add the cheese as it suggested though.
- 1 large bunch of fresh basil (leaves removed, about 80 gm with stalks)
- 90 mL of EVO
- 4 Tbs Pine nuts
- Salt and Pepper to taste
- Penne Pasta or your favourite shape pasta (I won’t begrudge you if you prefer spirals)
- 1 medium brown onion
- 2 chopped chicken breast
- A small handful of torn basil leaves
- Grated Parmesan to garnish
Boil of Pot of Water and add Pasta. Cook until Al Dente. Reserve a little of the pasta water for later.
In a blender add the Basil leaves, EVO, Pine nuts and salt and pepper process until smooth. Only takes about two minutes to make the pesto.
In a medium saucepan saute the onion until translucent, then add two tsps of your fresh pesto and heat through. Finally, the chicken breast, cook this on a medium heat until ready.
Toss the Pasta, and Basil Pesto Chicken mix together in a large bowl with a pair of tongs to make things easier on yourself. Add another teaspoon of pesto per person and coat the Pasta. If your pasta is still a little dry, use a little of the starchy water to help glisten the dish. Add the extra torn basil leaves. Check the seasoning and add a little more salt/pepper/pesto if needed.
Plate up and garnish with Parmesan Cheese.
Handy Hint: My friend Carly’s Mum likes to freeze the remaining fresh Pesto in ice-cube trays for later use. Pesto makes a great base for Pizzas or use it on your Toast like I do when you make a Breakfast Bruschetta.