Come Over To The Foodie Side

Posts tagged ‘Pesto’

Pesto Pasta

One of my favorite things to eat as well as make is pesto. This is also a great recipe for the spring/summer time because the farmers markets always have an abundance of it and its usually only one dollar a bunch. It is so simple, yet so delectable. I once posted a recipe for Panko Pesto Chicken and I wanted to make a post solely on the amazingness of pesto pasta. What makes this recipe for the pasta different from the pesto stuffing for the chicken is the addition of 2 ingredients when heating up the pesto before adding it to the pasta.

Follow this recipe to make the pesto (which can be made and stored for a week in the fridge or in the freezer for a couple of months)

  • Two large bundles of Basil
  • ¼ cup to ½ cup Olive Oil
  • 5 Cloves of Garlic Chopped
  • ¼ cup pine nuts
  • 1 tbsp. balsamic vinegar
  • ¼ cup to ½ cup parmesan cheese
  • Salt & Pepper to taste
  • 1 lb. of Pasta (of your choice)

Blend all the ingredients into a food processor in the order in which they are listed except for the pasta.

For the next step you will need:

  • 2 Tablespoons of Butter
  • 2 Laughing Cow Garlic and Herb Wedges

While the pasta is being cooked, in a sauce pan heat up 2 tbsp. of butter. Once the butter is melted add the pesto and stir. Once the butter is combined add TWO (2) Laughing Cow Garlic and Herb wedges into the sauce and stir until melted.

Once the pasta is done, transfer to a bowl and pour the pesto over the pasta, stir and serve.


Panko Pesto Chicken

Three things I love: Pesto, Chicken and Panko breadcrumbs

So I thought to myself, why not combine three of my favorite things into on miraculous, delicious, adventurous meal? That is exactly what I did. What I like about this chicken is that it’s easy enough that as long as you follow the recipe you can’t mess it up that much. It also looks fancier than it really is and you can tell your guests its “healthy” because it’s baked not fried.

Side Note: The night I made this I also established a new rule of never asking if something is healthy in my apartment ever again. It’s annoying and honestly no one I know needs to really worry about it. Home cooked meals are healthier than most take out or dine out options, plus my food is made with love!

For the PESTO:

  • Two boxes of trader joes basil ( farmers market ran out L)
  • ¼ cup to ½ cup Olive Oil
  • 5 Cloves of Garlic Chopped
  • ¼ cup pine nuts
  • 1 tbsp. balsamic vinegar
  • ¼ cup to ½ cup parmesan cheese
  • Salt & Pepper to taste

Combine the entire list of ingredients into a blender or food processor. Save the parmesan cheese for last. TASTE AS YOU GO!!

What I love about pesto is that you can shift it whichever way you like. If you like it thinner add more oil. If you like it nuttier or cheesier, add more of those ingredients. It’s fun to play around with pesto and add new things like red pepper flakes.


  • 2.5 lbs of boneless chicken breasts
  • 2 Cups Panko
  • 1 Cup flour
  • 2 tbsp. Thyme
  • 2 tbsp. Garlic Powder
  • Salt and Pepper to taste
  • 3-4 eggs
  • ½ cup mozzarella cheese

*With the chicken I had I slit it in half due to the thickness*

Preheat the oven to 350 Degrees

Pound out the chicken breasts using a mallet if you have one, but if you don’t you can use the back of a sauté pan. Cover the chicken either with a plastic bag or with plastic wrap and pound away until thin but not too thin that it will fall apart.

Combine all the dry ingredients in a square dish (large enough for chicken to fit to bread them). Mix well. Once combined, beat the eggs in a separate dish. Dip the chicken into the egg mixture and then into the panko/flour mix. You might have to press the breadcrumbs into the chicken to make sure there is a thick enough coating. Another option is to dip it in the egg again and then the breadcrumbs.

Set aside while you complete the rest of the chicken.

On a cutting board or a plate take each breaded chicken piece and place a large dollop of pesto onto the chicken. Sprinkle with a little mozzarella cheese and roll the chicken. Once rolled insert a toothpick into the seam of the chicken so it doesn’t come open on the baking pan.  Repeat until all the chicken is complete.

Place on an ungreased large cookie sheet and bake in the oven for about 30 minutes or until cooked through.

This is best served straight from the oven – try not to reheat!

I served this with a shaved asparagus salad – Recipe to come – and sautéed broccoli as well as a Red Wine Roma Pasta – Recipe to come.

Tag Cloud