Fresh basil is abound at the vegetable markets, and you know what that means! Pesto! Lots and lots of pesto! It’s such an easy sauce to make, and goes oh so wonderfully well with, well, with *everything!* lol Would you believe the very first time I ever had pesto was at the Renaissance Fair in Southern Minnesota? There was a stand there that had freshly baked dense bread slathered with pesto. I think I went back to that stand like 5 times that day. lmfao Of course after that fateful day, I had to learn to make it on my own. Well, that was over 20 years ago already (and you better not make any old jokes either! ), and pesto still pays regular visits to my table. And by regular? I mean like at least once a week.
See those pine nuts in there? Yum. Pine nuts are soooo good…One of my first visits to Spain, we went up to a little town called Ávila. While walking, one of my friends picked up a gigantic pine cone and started eating from it. I was all like, “WHAT are you doing?” And she started laughing at me and showed me that she was eating the fresh pine nuts, straight from the cone. OMG! Free pine nuts! All over the place! Well, needless to say, we picked up a bunch of those suckers and had our fill of those delicious little nuggets. Good times, good times.
And while I’m on the subject of good times, Tony at Olive Juice is having a pesto event (It’s actually part of a series of events called, A Taste of the Mediterranean)!
Doesn’t that sound like fun?! Why don’t you join in and submit one of your own pesto dishes? This time, I’m submitting my old standby, Creamy Pesto Penne. I already have plans for another pesto dish this weekend, too.
4 cloves garlic
1/2 cup toasted pine nuts (to toast pine nuts, just toss them in a dry skillet over medium heat until lightly browned and aromatic)
1 large bunch basil (by large, I mean about 3 cups leaves), stemmed
1 small bunch parsley (about a cup), stemmed
1/2 cup freshly grated parmesan cheese, plus more for garnish
salt and cracked black pepper to taste
1/4 cup extra virgin olive oil (about)
3 cups cream
1 pound (1/2 kilo) boneless, skinless chicken breast, cut into strips
1 pound (1/2 kilo) penne
Prepare pasta according to package directions.
Meanwhile, make pesto.
Using a food processor, first process garlic, then add basil and parsley and process until finely chopped.
Now toss in the parmesan, salt and pepper and pulse until combined.
In a steady stream, add enough olive oil to bind the pesto (so it sticks together, but isn’t liquid-y).
Add in pine nuts and pulse to combine, you don’t want to break them up entirely..those little nuggets are good!
Mix about 1/3 of the pesto with the chicken strips.
Heat a skillet over medium high heat, and drizzle with a bit of olive oil.
Saute chicken until cooked through, then add cream and stir to combine.
Heat through, then remove from heat and add the remaining pesto and stir to combine.
Drain the pasta, and then toss with the creamy pesto sauce and chicken.
Serve with extra parmesan if you like.
Try not to die of happiness and joy with each bite.
Penne con Pollo y Salsa de Pesto Cremoso
4 dientes de ajo
1/2 vaso piñones, ligeramente tostado
1 manojo grande de albahaca fresca, (unos 3 vasos)
1 manojo pequeño de perejil (un vaso)
1/2 vaso queso parmesano recientemente rallado, y mas para servir
sal y pimienta al gusto
1/4 vaso (mas o menos) aceite de oliva virgen
3 vasos nata
1/2 kilo pechuga de pollo en tiras
1/2 kilo pasta penne rigate
Preparar pasta según el paquete.
Mientras tanto, preparar el pesto.
Utilizando el robot de cocina, procesar ajo primero.
A continuación, añadir la albahaca y el perejil y procesar hasta que estén picaditos.
Ahora añadir el parmesano, la sal y la pimienta y procesar.
Verter el aceite poco a poco hasta que el pesto esté homogéneo, pero no líquido.
Añadir los piñones y pulsar un poco, no quieres romperlos del todo–que son buenos!
Mezclar la tercera parte de pesto con el pollo.
Calentar una sartén sobre fuego medio fuerte y rociar con aceite de oliva.
Saltear pollo y pesto hasta que esté hecho, y a continuación, añadir la nata.
Calentar solo hasta que la nata esté caliente, y retirar del fuego.
Añadir el pesto que sobra y mezclar bien.
Escurrir la pasta y mezclar con la salsa y el pollo.
Servir con parmesano si quieres.
Intentar no morirse de gusto y felicidad con cada mordisco.
I would also like to thank Elle at Elle’s New England Kitchen for awarding me an I love you this much award!
Thank you so much, Elle! I love YOU that much and MORE!!! MUAC!!!
I’d like to pass this award on to some great bloggers:
Nina at Nina’s Kitchen
Judy at No Fear Entertaining
Ginny at Just Get Floury
Gloria at Canela’s Kitchen
Brenda at Flanboyant Eats