Besides the rampant growth of mint in my garden, Basil abounds as a delight to the nose and palate. Ever year I end up wasting a ton of herbs and have to watch them die as soon as the weather gets cooler.
I took out chicken breasts yesterday, brushed them with extra virgin olive oil and seasoned them with salt and pepper before I threw them on the grill.
I was determined to make pesto as a sauce for my chicken then decided to throw in a pound of medium shell pasta as well. I didn’t want a traditional basil-only pesto so I came up with this recipe. I hope you enjoy it.
Basil and Sun-dried Tomato Pesto With Grilled Chicken and Pasta
- 4 cloves garlic, smashed and peeled
- 2 cups, packed, coarsely chopped basil leaves
- 1 cup sun-dried tomatoes packed in oil
- Sea salt and pepper
- 1/4 cup pine nuts
- 1/2 – 1 cup grated romano cheese
- 1/2 to 1/3 cup extra virgin olive oil plus extra for brushing chicken
- 4 skinless, boneless chicken breasts
- 1 pound medium shells
In a food processor, pulse the garlic, basil, sd tomatoes, salt, pine nuts and cheese. Gradually blend in olive oil and adjust seasoning.
Meanwhile, brush chicken with oil and season with salt and pepper – grill until cooked through. Cut into 1/2 inch chunks.
Boil pasta al dente. Combine all ingredients in a large bowl. Mix and adjust seasonings.
© 2010 J. H-M and CultureChoc2010.