Tuesday, February 14, 2012

Walnut Arugula Pesto Pasta

I honestly can't believe I don't have my famous pesto recipe on my blog yet.  Shame on me!  This is my favorite pesto and it's full of heart healthy walnuts, olive oil, arugula, fresh basil, lemon and garlic.  The best thing about pesto is that it is so versatile!  Use it as a sandwich spread, toss it with chicken for a pesto salad, or toss it in some angel hair zucchini (using your Joyce Chen Spiral Slicer) for a satisfying "pasta" dinner.  Delish!

I added some diced cooked chicken breast to round out the dish
Ingredients (Serves 4):
4 cooked chicken breasts, diced
2 zucchini, cut into zughetti using a spiral slicer (they will look like angel hair pasta!)

Walnut Arugula Pesto Ingredients:
1 clove garlic, minced
1/2c raw walnuts
2c arugula
1/2c fresh basil
1/4c extra virgin olive oil
1tbs lemon juice
freshly ground sea salt to taste

1. In a food processor, pulse garlic, walnuts, arugula, basil, oil, and lemon until a paste is formed.  Season with salt to taste.
2. Toss your chopped chicken with 1/2 the pesto.  Toss your "pasta" with the other half.  Warm in the microwave for 30 seconds per dish.  Serve warm.
TIP:  To store pesto, place it in a small container and top with a layer of olive oil.  This will seal it keeping it fresh for future use.  It should stay fresh in the fridge for a few weeks.


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