In August at our house, the basil in our pots is overflowing. Time to harvest and make pesto. I freeze the pesto for a quick dinner in fall and winter. I cut up chicken,asparagus, mushrooms and onions which I saute and top our pesto tossed farfalle with . Yummy !
Basil Pesto
Ingredients:
2 cups fresh basil leaves tightly packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup toasted Pine nuts( you can substitute walnuts)
1/4 cup chicken stock
3 cloves of garlic, chopped
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
Preparation:
Place ingredients in food processor and blend until smooth.
Use to top any pasta shape you like. Add a sauted protein of your choice, then enjoy. Dinner in 20 minutes.
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