Ah, pesto. It's beautiful, isn't it? We make it fresh, using basil from our garden. Its smell is beyond wonderful, and its taste is even better. We can't get enough of it.
2 1/2 c. packed basil leaves
1/2 c. olive oil
1/4 c. pine nuts (or a couple of tablespoons)
3/4 Tbsp. garlic powder
1 1/4 c. shredded Parmesan cheese
Mix all ingredients in food processor. Store in air-tight container in refrigerator or put in freezer bags and freeze.
We used a bunch of our freshly made pesto to make creamy pesto pasta. It was so delicious, I wanted to eat it until I exploded.
8 oz. pasta, cooked and drained*
2 chicken breasts, seasoned with lemon pepper, cooked and chopped
1 c. prepared pesto
3/4 c. mayonnaise
3 Tbsp. lemon juice
1 c. frozen peas, thawed
1/3 c. pine nuts, toasted under broiler (watch them closely)
Toss ingredients in a large bowl while chicken and noodles are still hot. Enjoy!
*I used elbow pasta, but I think something like bowtie would look nicer -- not that it matters for taste.