We had pesto pasta with chicken for dinner last night. We have one basil plant and I’ve learned from having them in past years that you really need to harvest the basil often or you end up with flowers and tall shoots and very few leaves.
Here is the basil that went into our pesto:
Basil Pesto without Pine Nuts Recipe
Slightly adapted from Two Peas and Their Pod
- About 3 cups basil leaves
- 1/4 cup Parmesan or Romano cheese
- 1/3 cup olive oil
- 2-3 cloves of garlic
- 1/2 tsp lemon juice
- Salt and Pepper to taste (probably about 1/8-1/4 tsp)
Add everything to a food processor or blender and process until smooth.
This recipe made one small jar for us. I used 3 cloves of garlic and it was very garlicky but we are big garlic fans here. I did not properly can the pesto and since I only made one jar, we’ll just refrigerate it. If you make a few jars and don’t do actual canning, you could store them in the freezer.
I made some whole wheat spaghetti and cooked one giant chicken breast in a pan on the stove in some olive oil with just salt and pepper. We added pesto to the pasta and topped with chicken for dinner.
Aaron’s Pesto Pasta:
Sam went with red sauce: