First put the basil leaves, 2 oz is about 2 cups, in a food processor. I've not tried making pesto in a blender, but it probably would work too.
|Basil in food processor|
1/2 cup extra virgin olive oil
3 large cloves of garlic
pinch of salt
Process, then add 1/2 cup of shredded parmesan.
|Walnuts, garlic, olive oil added to basil in food processor|
|Processed Basil Walnut Pesto|
PESTO POTATO CHICKEN
- Cut a potato or two in match-stick pieces and add to the water you cooked the chicken in.
- About 10 minutes before you think the potatoes will be tender add about 1/4-1/2 pound of broken up fettucini pasta to the pot to cook till tender.
|Match-stick cut potatoes cooking in chicken broth and added fettucini|
|Potato, Pasta and shredded chicken, all cooked in chicken broth, tossed with basil walnut pesto|
I made this pesto with my soaked and dried walnuts to test the flavor. Now that I know it's great, I'll be making a lot of the beginning process of the basil without the walnuts and parmesan for freezing - both in either freezer bags, containers, or ice cube tray portions.
For example - the ice cube portion of pesto is excellent on a baked halved tomato, adding the crushed nuts and grated parmesan on top, then broil a bit at the end. I use my frozen pesto on homemade pizza too. It's good tossed with cooked spaghetti squash and chopped tomatoes.