Ingredients
2 cups fresh basil leaves
packed
1 clove garlic
chopped
⅓ cup pine nuts
1 cup parmesan cheese
finely grated
1 cup extra-virgin olive oil
salt and pepper
to taste
2 tbsp extra-virgin olive oil
400g chicken breast fillet slices
450g fettuccine
Equipment
- 1 food processor
- 1 blender
- 1 frying pan
- 1 large pot
Instructions
- Place the basil leaves, garlic, pine nuts and cheese in a food processor or blender and pulse until beginning to mix. Add the oil and pulse until combined and chunky but not overly smooth. Stir in salt and pepper to taste, set aside.
- Bring a frying pan to medium heat and add oil. Cook chicken until golden on all sides, and set aside.
- Bring a large salted pot of water to a rolling boil and cook fettuccine according to packet instructions and drain.
- Toss chicken through with pesto and pasta, serve immediately.
Notes
Tip
Feel free to add more oil or cheese or nuts to this pesto according to how you like it.
Tip
You can substitute rocket for basil, and walnuts for pine nuts – feel free to experiment!
