Tag Archives: Basil pesto

Walnut Basil Pesto Chicken Pasta Salad

Walnut Basil Pesto Chicken Pasta

  • Servings: 2
  • Difficulty: easy
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Walnut Basil Pesto Chicken Pasta
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This spring I built two raised garden beds and tried my hand at a garden of herbs, fruits, and vegetables. It took off like crazy, especially the squash and cucumbers. I continue to learn about the benefits and purposes of pruning. So I have a few basil plants that are massive but I learned they are too leggy and I failed to prune properly. Nothing has flowered, so I caught before it changed flavors. The good news is that I have a boat load of beautiful green basil.

So I am going to make a pesto and incorporate some chicken and pasta for dinner. Jill loves pesto pasta so this should be right down her alley. My grocery stores pine nuts weren’t too attractive so I am going with walnuts instead.


Ingredients:

Basil Pesto
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3 cloves of garlic
2 cups of fresh basil leaves
1/4 cup walnuts
1 teaspoon red chili pepper flakes
1/2 teaspoon kosher salt
2 breasts of free range chicken (seasoned, grilled and diced)
1.5 cups of cooked al dente penne pasta
1/2 cup of cherry tomatoes sliced
Grated Parmesan cheese
1 tbs of Butter
1 tbs of AP Flour
1/4 cup of cream
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Directions:
1. Make your pesto by first toasting your walnuts on the stove for a few minutes. Don’t let them burn. et them cool and then add all the Pesto ingredients and blend until smooth. Use Olive Oil and lemon juice to give it the thickness you like.
2. Season your chicken and grill outside of in a pan with olive oil and cook until 160-165k. Remove and when cooled a bit dice it up.
3. Cook pasta per directions but remove about 1 minute before the pasta is al dente. Grain and set aside.
4. Lastly make a basic roux by adding butter and flour, and stir for 2 minutes on medium-low heat until golden brown.
5. Slowly add the cream until smooth. Now add your chicken, pasta and sliced tomatoes.
Slowly add the pesto while stirring. When you get it flavored to your taste add some more parmesan cheese and serve.

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Walnut Basil Pesto Chicken Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Walnut Basil Pesto Chicken Pasta

IMG_1132
This spring I built two raised garden beds and tried my hand at a garden of herbs, fruits, and vegetables. It took off like crazy, especially the squash and cucumbers. I continue to learn about the benefits and purposes of pruning. So I have a few basil plants that are massive but I learned they are too leggy and I failed to prune properly. Nothing has flowered, so I caught before it changed flavors. The good news is that I have a boat load of beautiful green basil.

So I am going to make a pesto and incorporate some chicken and pasta for dinner. Jill loves pesto pasta so this should be right down her alley. My grocery stores pine nuts weren’t too attractive so I am going with walnuts instead.


Ingredients:

Basil Pesto
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3 cloves of garlic
2 cups of fresh basil leaves
1/4 cup walnuts
1 teaspoon red chili pepper flakes
1/2 teaspoon kosher salt
2 breasts of free range chicken (seasoned, grilled and diced)
1.5 cups of cooked al dente penne pasta
1/2 cup of cherry tomatoes sliced
Grated Parmesan cheese
1 tbs of Butter
1 tbs of AP Flour
1/4 cup of cream
IMG_1135

Directions:
1. Make your pesto by first toasting your walnuts on the stove for a few minutes. Don’t let them burn. et them cool and then add all the Pesto ingredients and blend until smooth. Use Olive Oil and lemon juice to give it the thickness you like.
2. Season your chicken and grill outside of in a pan with olive oil and cook until 160-165k. Remove and when cooled a bit dice it up.
3. Cook pasta per directions but remove about 1 minute before when the pasta is al dente. Grain and set aside.
4. Lastly, make a basic roux by adding butter and flour and stir for 2 minutes on medium-low heat until golden brown.
5. Slowly add the cream until smooth. Now add your chicken, pasta, and sliced tomatoes.
Slowly add the pesto while stirring. When you get it flavored to your taste add some more parmesan cheese and serve.

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Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

  • Servings: 2
  • Difficulty: medium
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Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans
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We have been eating a lot of chicken lately and it’s always a challenge for me to come up with new ways to prepare it. When rustling through the fridge I spotted a jar of pesto and some goat cheese. Perfect pairing. I decided to stuff it, roll it and baste it white wine and a little butter.

This turned out better than I expected. Super moist and tender with that punch of pesto and tang from the goat cheese in every bite. I pared it with some roasted green beans and shallots and a few cherry tomatoes. Admittedly I haven’t done a lot of stuffing proteins because when I tried it years ago I kept finding the inside a little raw or the stuffing oozing out everywhere. So I decided to tie it up versus the toothpick method to get a proper seal. I also butterflied my chicken breast and pounded it out fairly thinly to ensure even cooking.

This recipe will go into my rotation. And similar to my hand pocket, I can see endless possibilities for my stuffing.

Ingredients:
2 chicken breasts (free range/air chilled)
2 tbs of Goat Cheese
2 tbs of Jarred Pesto
2 tsp of butter
2 tbs of olive oil
1/4-1/2 cup of white wine
Kosher salt and Pepper

Green beans
1 shallot
Cherry tomatoes (optional)
Kosher Salt and Pepper

Directions:
1. Get the beans going by preheating your oven to 400 degrees. Wash, clean and trim your beans. Chop your shallot and toss the veggies in a roasting pan and cover with olive oil, Salt and pepper. Roast for about 20 minutes.
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2. Using a sharp knife, carefully slice your chicken by making slow and shallow strokes. You want make a long stroke until butterflied. If you make a hole you didn’t do it right 🙂 Place your breast under plastic wrap and slowly pound it into a consistent thickness. Smear the pesto on the inside over the entire breast. Add your goat cheese and roll it up so that pesto and goat cheese are sealed up. I used string to keep it sealed.
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3. In a cast iron skillet on medium heat put some olive oil in the pan and cook it on all sides for about 5 minutes each. Now when all sides are seared, add your wine and butter. It will loosen any bits. While it reduces, baste the chicken keeping it nice and moist. IMG_0538
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Pesto Presto Chicken Sandwich

Pesto Presto Chicken Sandwich

  • Servings: 2
  • Difficulty: easy
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Pesto Presto Chicken Sandwich
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Despite being armed with the information about bread being the body’s kryptonite, I love it. Perfectly thick sliced chewy, toothy sourdough and some cheese and I am fine. Jill loves for me to make special sandwiches. I saw some recipes around chicken and pesto and thought I would make a sandwich around it.

I also had finished off a jar of dill pickles and had some left over pickle juice so decided to use that as my chicken marinade. The pickle brine really makes a great marinade. It doesn’t come across as too “pickely”. I also wanted to use goat cheese for tang. To play on that tang I added some jarred sun-dried tomato pesto sauce to my goat cheese.

Also I broiled the sourdough to get a nice crust on the inside while keeping the other side pillow soft. So many things going on with this sandwich. Two pestos in play give an herbaceous main note. The pickle juice brine, goat cheese and sun dried tomatoes bring acid and tang. Really delicious sandwich. A slice of crispy bacon would also be a nice addition.

Ingredients
2 chicken breasts (free range, air chilled)
Sourdough loaf of bread
I small package of goat cheese
1 Jar of sun dried tomato pesto
1 jar of basil pesto
Olive oil
Arugula lettuce
Pickle juice
Mont Jack cheese (not necessary but we had some shredded leftovers)

Directions
1. Marinate your chicken breasts in pickle juice for as long as you can. Pound it to be the same thickness so that it cooks evenly. IMG_0049

2. Grill your chicken until cooked through. Get some nice grill marks on both sides. Set aside to rest.

3. With oven on broil. Slice your bread and add a little olive oil and a pinch of salt. Broil until brown and crusty on one side. IMG_0050

4. Take your goat cheese at room temperature and add the tomato pesto until you enjoy the taste. I probably used 2 tablespoons. IMG_0052

5. When bread is toasted add to one side (top) the goat cheese spread. To the other side, add your chicken after you sliced it on the bias. Spread it on the bread and top with the basil pesto. About a tablespoon. Top with arugula and then your tomato pesto bread topper. Slice and enjoy.
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