Saturday, July 11, 2009

Basil Pesto and Basil Pesto Chicken Rolls

My basil plants are growing so well this summer, I've been waiting on them to get really thick and dense so I could harvest enough at once to make basil pesto. Of course, I love using my food processor, and I love pasta, chicken, etc. so making my own pesto is only logical :) Next year I hope to plant four times as many basil plants so I can make pesto whenever I want and hopefully have enough to freeze for later uses.

I started this recipe for chicken parmigiana rolls that I posted about last fall. Instead of marinara and basil leaves, I spread my homemade pesto over the inside of the flattened chicken breasts, then included a slice of fresh mozzarella. I rolled them up, secured them with toothpicks, then floured, egged, rolled in breadcrumbs and baked. This is a really great recipe for preparing chicken in a special way. Substituting different fillings makes it even more fun!

I found this pesto recipe on the internet and it turned out great. I had to half it because even with all my great basil production, I didn't have enough for a full batch.

Fresh Basil Pesto

Source: Simply Recipes

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Put the basil and the pine nuts into the bowl of a food processor and pulse a few times. Add the garlic, pulse a few times more.
Add the olive oil in a slow, constant stream while running the food processor. Stop periodically to scrape down the sides of the bowl with a spatula. Add the grated cheese and pulse again until blended. Season with salt and freshly ground black pepper to taste.

Makes 1 cup

1 comment:

  1. My husband would die to come to your house for dinner! Delish!!