4-6 ounces of fresh Basil, rinsed and patted dry
3/4 cup of Walnuts
4-5 cloves of Roasted Garlic
3/4 cup of Parmesan Cheese
1/2 cup of Olive Oil
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
Ingredients for Chicken and Vegetables:
1 pound of Chicken, died or cut into strips
1 small Onion halved, sliced and then quartered
1 Bell Pepper (Red/Yellow/Orange) sliced and cut into small pieces
1/2 box/bag of Orechiette Pasta
First, add all ingredients for the pesto to a blender, food processor or container for immersion blender.
Blend until all ingredients are combined. Depending on preference, the sauce can be chunky or smooth. The sauce should not be heated.
Bring a pot of water to boil, and cook the pasta. In a separate pot, sauté the chicken until cooked through. Add the onion and pepper and cook until al dente. Add a pinch or two of ground pepper. Add the chicken and vegetable mixture to the hot drained pasta and about 1/3 of the Pesto mixture. Stir until everything is coated with the pesto. If desired, more sauce can be added as well as additional salt and pepper to taste.
