Navid: Pesto is a sauce which is mainly made from fresh herbs such as basil, Parmesan cheese, olive oil, garlic and nuts such as almond or pine nut. The good thing about pesto sauce is that you can keep it in the freezer for a long time. You can also serve pesto with pastas of various shapes such as tortellini or ravioli.
Pasta for two (about 200 grams) Chicken Breasts: 1 Oil: 1 tbsp Onion: 1 small, chopped Whipping Cream: 2 tbsp
Fresh Basil: 3 tbsp, chopped Fresh Parsley: 1 tbsp, chopped (or replace with cilantro) Grated Parmesan Cheese: 2-3 tbsp Almonds: 1 tbsp (or replace with pine nuts) Olive Oil: 3-4 tbsp Garlic: 1 small clove Salt Pepper
1. Process all pesto ingredients in a food processor or blender. Add more olive oil if you see pesto sauce is dry. Mix pesto with the cream in a saucepan and slowly warm it on low-heat.
2. In a frying pan, cook onion with oil for 2 min. Add chicken breast and fry 5-8 min on each side.
3. Meanwhile, in a separate pan, bring 4 cups of water with some salt to boil. Add pasta and cook for 5-10 min.
4. Drain the pasta. Blend pesto and cream mix with pasta and serve with the chicken on top. You can also cut chicken into small pieces and mix with the pasta before serving.