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Basil
Pesto
1 C. fresh basil leaves
1 C. fresh spinach leaves
2 T. minced garlic
1/4 C. pine nuts
1/4 C. grated Romano cheese
1/2 t. salt
1/4 t. ground black pepper
1/2 C. olive oil
1/2 C. vegetable oil
In a food processor, place basil leaves, spinach leaves, garlic, pine nuts,
cheese, salt and pepper. Pulse on and off 5 to 6 times to chop the basil and
spinach. With the motor running, add the olive and vegetable oils in a slow
stream. Pesto should be creamy in texture. Taste for seasoning.
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Pesto Farfalle and Chicken Salad
Salad:
1 lb. imported farfalle (bowtie)
2 T. olive oil
1 large onion, thinly sliced (use a sweet onion, such as Vidalia, Walla Walla or
Maui, if available)
2 lbs. boneless, skinless chicken breasts, grilled or broiled
1 C. sun-dried cranberries
Cook pasta until "al dente," then drain and rinse under cold water to stop
cooking process. Set aside in a large mixing bowl.
Heat the olive oil in a medium skillet. Sauté the onion until golden, about 7 to
10 minutes. Add to pasta. Cut the cooked chicken breasts into 1-inch pieces and
add to pasta along with the cranberries. Gently stir the basil pesto into pasta
mixture until it is coasted with the pesto. Taste for seasoning and add more
salt and pepper if needed.
Serves 6-8.
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