| I love using herbs from my garden when I’m cooking and every summer I plant lots of basil. I love the smell. I have it on breakfast, in salads, and on dinner. In this pesto, Basil is the star of the show. As usual, I don’t work with measurements exactly, so use your judgment with these. Nuts, pasta and vegetables can be swapped in and out too. 1 bunch basil (roughly 2 cups) 1/3 cup Parmesan Cheese grated or sliced 4 tbs olive oil (might need more) 1/3 cup nuts (your choice, cashew, pine, walnuts, pistachio) 2-3 cloves garlic chopped pinch of salt and pepper Diced Chicken Diced roasted pumpkin 2 cups baby spinach 100g toasted pine nuts 300g pasta In a food processor, pulse the basil, nuts and garlic until it resembles crumbs, add the cheese, oil and seasoning and blend. Check for taste and consistency and adjust as needed. Cook the pasta as per pkt instructions In a frying pan, heat 1 tbs olive oil and add the chicken until just cooked, add the pumpkin and spinach and heat through, add pine nuts. Toss the pasta, chicken, veg and pesto together in a serving bowl. *Pine nuts can be toasted in a dry pan or in the oven on low heat. *Pumpkin can be diced and cooked in the oven or frying pan. |
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