Basil was probably one of the first herbs that I began to grow years ago, specifically Genovese Basil. It’s certainly one of those herbs that anyone can grow – in the house or in the garden – it can be done. My biggest problem is knowing when to QUIT planting it! Fortunately, I love the flavor and so I use it often both fresh, frozen and cooked.
- 4 cups loosely packed fresh basil leaves
- 1 1/2 cups olive oil
- 1 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
- 3 cloves garlic (try roasted garlic -- yum)
- 1/4 teaspoon freshly cracked black pepper, if desired
- Process all ingredients in an electric blender or food processor until mixture is smooth, stopping once to scrape down sides.
- Note: While this recipe did not call for it, I think the basil retains its color better if you blanch it slightly in boiling water before using it. You certainly do not have to do that, but it remains greener if you do.
- Pesto may also be frozen in 2-tablespoon portions in sections of ice cube trays. Allow 1 cube per 2 ounces pasta.
- This will make about 2 1/2 cups pesto.
- 6 – 8 ounces cavatappi (corkscrew)* pasta
- 4 boneless, skinless chicken breasts
- 1/2 medium onion, chopped
- 1 14 1/2 ounce can Italian style stewed tomatoes
- 4 teaspoons pesto (homemade or commercial)
- 1/4 cup shredded mozzarella
- salt and pepper to taste
- 1/3 cup sliced ripe olives
- Cook pasta according to package directions; drain. Salt and pepper chicken to taste. In a large skillet, slightly sauté chopped onion; add tomatoes and bring to a boil. Add the chicken. Cover and cook ten minutes over medium heat. Remove cover and cook about seven minutes over medium heat until the chicken is done. Remove from heat and add the olives. Spread one teaspoon pesto over each chicken breast and top with cheese. Cover until cheese melts. Serve over pasta.
Cavatappi (“Corkscrew”)
The tight spiral locks in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Any similar pasta will work with this dish.
Note:
Basil does not respond very well to refrigeration. The best thing to do is to use what you have as soon as you can. Try it fresh in salads, on sandwiches, stirred into scrambled eggs, etc. If you must refrigerate it, cut the bottom of the stems under water, stand the stems in a glass of cold water and cover with a plastic bag. Recut the stems and change the water each day. Make sure this is not placed in the coldest part of your refrigerator – certainly not where it will freeze.
Crock Pot Wednesdays are coming August 5! Check back here for details.
This post is linked to Menu Plan Monday. You should check out all of the great menus for the week and the great tips and other resources.
Dinner Only:
- Monday: Jamaican jerk pork tenderloin with raspberry chipotle glaze. Salad: Baked Pear and Goat Cheese Salad.
- Tuesday: Hubby has a bank board meeting, so I’ll be eating salad and leftovers.
- Wednesday: Dance Lesson and Date Night
- Thursday: Chicken with Tomatoes and Pesto, fresh spring green salad .
- Friday: Birthday celebration with Danny – He turns 60!
- Saturday: play day with the Grands – probably Brenda’s Drive-in for the corn dogs that they love. Dinner is flexible.
Sunday: travel day
This post will also be linked to Tasty Tuesday, Tempt My Tummy Tuesdays, Works For Me Wednesdays, Ultimate Recipe Swap, Grocery Cart Challenge Recipe Swap, Finer Things Friday.
I love the smell of fresh basil, I also like to cook with it.
Your pesto sounds great.
Fresh basil is absolutely my favorite herb.
Hey thanks for dropping by. On my lunch hour so I’ll visit later. I cannot remember what that recipe for cabbage was. Just that I wanted to make it. Talk with you later.
Debbie, do you really cook all the time? The recipes sound so great all the time. Where do you get your energy? I think that I would cook more often if I didn’t have to clean up, that’s what stops me!
Hey! I’m glad you found our blog and are commenting on it! I will be teaching 3rd grade at The New School here in Fayetteville. I am so excited and ready to meet my students. I will for sure start checking in more recipes! Have a great week!
I also love love love fresh basil. Great idea on freezing the pesto!
We can’t seem to keep basil alive. 🙁 We love it but aren’t having luck so far. Kelly
I have just discovered your blog from your comment on Just Breathe and when I saw crock pot Wednesdays, I got excited. I love new recipes and so will be visiting. Come on over to my blog sometime. Thanks in advance for the recipes.
Count me in on Crock Pot Wednesdays. That will be fun. Better start getting out those recipes!!
Hugs
I love fresh basil! I have tried to grow it for two years and something eats the leaves….it’s as though something waits for the night and there is nothing there in the morning! So sad…
I was planning on making pesto this summer, but my basil is not doing as well as I had hoped. Last year I had so much. Oh, well.
BTW, I have an award waiting for you on my blog.
I love the smell of fresh homemade pesto 🙂
YUM_MMMMMY