Pesto.

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Pesto from Shalee:

1 cup chopped parsley

1 T basil leaves

1 tsp salt

1/8 tsp white pepper

2 cloves garlic crushed

1/2 cup olive oil

3/4 cup parmesan cheese

1/4 cup finely chopped walnuts (could also use pine nuts if you prefer)

Throw all ingredients in a food processor until ground to a chunky paste like consistency. You can also chop by hand and mix together. I usually double this and use it for two different recipes or as a spread for pan inis.

Noodles with Pesto Sauce

1 recipe pesto (above)

1 (8 oz) package noodles, cooked

Pour pesto over noodles and toss lightly

Pesto Chicken Breasts with Squash

1 recipe pesto (above)

4 small chicken breasts

2 cup chopped zucchini or squash

2 T finely grated parmesan cheese

Cook chicken in 1 Tbsp olive oil for four minutes. Add squash and cook an additional 4-6 minutes or until done. Spread pesto over chicken and sprinkle with cheese. Serve when cheese and pesto are warm.