What are you cooking on a Wednesday night? Preston whipped up a homemade pesto sauce! It was so good that I had to share it. Below are some photos to give you an idea of how amazing it was. Disclaimer, the actual noodles were not homemade, but we have made it before-Preston always has to try to make it homemade, but sometimes he decides store bought tastes good enough to save the time making it from scratch.
Forgive me, these are from my awesome iPhone 5. Still rockin the old school phone. I have always wanted to get better at photography and will eventually purchase a “real camera” instead of resorting to iPhone pics. Preston works so quickly that I have to snap them when I can!
To make this recipe you need: fresh basil leaves, pine nuts, olive oil, parmesan cheese, chicken breast, noodles (your choice we switch between linguine and rigatoni) salt to taste. I always recommend pairing it with a glass of wine, but it is not required for the recipe 🙂
- Two tablespoons of Pine Nuts
- 3 Garlic cloves (we love garlic)
- 2 cups of basil leaves aka two handfuls
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 cup of Olive Oil
- Pinch of Salt
- 2 servings of Noodles: Linguine or Rigatoni
- 2 Chicken Breasts
Blend all of the above until smooth. Afterwards boil pasta until “al dente” or to your liking. We honestly make more pasta than a traditional serving, so it is personal. A traditional serving of long pasta like linguine and spaghetti is supposed to be the size of a quarter when bunched up in your hand (or 2 ounces).
After blending the pesto and while pasta is boiling start cooking the chicken. Preston recommends to salt and pepper the chicken and place olive oil in the pan before cooking. He wanted limited seasoning to have the flavor come through in the pesto instead. A trick in cooking chicken is once it is white halfway through the chicken breast, it is time to flip it over! Preston diced the chicken and let it cool on a cutting board while he tossed the cooking pasta in the pesto sauce. He then added the diced chicken to the pesto coated pasta in the pan before seperating it into each serving.
Once on the plate, he addes another sprinkle of pine of pinenuts and more parmesean as a garnish. Voila! Bon appetite.