Monday, September 12, 2011


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.

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