Chicken Pesto Pasta
Hi everyone,
Another blog and I appear to be on a role!
I decided to do one on a traditional Pesto with a twist, yes with a twist.
Before anyone from an Italian family starts criticising, I know it's not the traditional recipe.
Anyway here is my version:
Pesto:
3 regular bags of Basil (leave some for serving)
Small handful of Sunflower seeds
2 Garlic cloves (roughly chopped)
Salt and Pepper
250 ml of Extra Virgin Olive Oil
50g of Parmesan Cheese or Peccorino (leave some for serving)
2 green Chillis
100g Pasta
20 g of shredded cooked Chicken or one Chicken Breast
OK, it's this easy!
Throw the Basil, Sunflower seeds, Garlic cloves, green chillis and Parmesan into a blitzer and blitz.
Now season and pour some Olive Oil into the mixture and keep adding till you have consistency that is still thick but you are still able to pour.
Now throw that into a fridge.
Start cooking to Pasta to the cooking times and cut up the Chicken breast and fry it off. I seasoned mine with fennel seeds, salt and pepper.
Throw some some of the Pesto into a large bowl with the cooked chicken, then toss in the Pasta.
Serve with more Parmesan and Olive Oil.
I hope you enjoyed this! If you like it please Google +, Subscribe or even RT if you found this on Twitter?
Thanks for reading, see you soon!
Another blog and I appear to be on a role!
I decided to do one on a traditional Pesto with a twist, yes with a twist.
Before anyone from an Italian family starts criticising, I know it's not the traditional recipe.
Anyway here is my version:
Pesto:3 regular bags of Basil (leave some for serving)
Small handful of Sunflower seeds
2 Garlic cloves (roughly chopped)
Salt and Pepper
250 ml of Extra Virgin Olive Oil
50g of Parmesan Cheese or Peccorino (leave some for serving)
2 green Chillis
100g Pasta
20 g of shredded cooked Chicken or one Chicken Breast
OK, it's this easy!
Throw the Basil, Sunflower seeds, Garlic cloves, green chillis and Parmesan into a blitzer and blitz.
Now season and pour some Olive Oil into the mixture and keep adding till you have consistency that is still thick but you are still able to pour.
Now throw that into a fridge.
Start cooking to Pasta to the cooking times and cut up the Chicken breast and fry it off. I seasoned mine with fennel seeds, salt and pepper.
Throw some some of the Pesto into a large bowl with the cooked chicken, then toss in the Pasta.
Serve with more Parmesan and Olive Oil.
I hope you enjoyed this! If you like it please Google +, Subscribe or even RT if you found this on Twitter?
Thanks for reading, see you soon!
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