Fri, Feb 19, 2010
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Not all pestos are made with pine nuts. Those with pine nuts come from Italy. This variation, sans pine nuts, has origins in Provence, France, where it is known as Pistou. I love this version of pesto because it is much lighter than traditional pestos. And I don’t miss the pine nuts at all because the intensely fresh flavors of basil, garlic and Parmesan cheese are still present. I used roughly one fourth of a batch of pistou for one heaping plate of pasta that could easily feed two people.
- 4 cups basil leaves
- 2 garlic cloves
- ¼ cup chicken broth
- 1 Tbsp grated parmesan cheese
- 1 Tbsp olive oil
- Roughly one fourth of a batch of Pistou (Pesto), to taste
- 3 lean chicken thighs, trimmed of all excess fat or 2 chicken breasts
- 1 cup conchiglie pasta (or the pasta of your choice), cooked
- Parmesan cheese, grated
- 2 tsp olive oil
- Mix all of the ingredients in a blender until smooth.
- Store the sauce in a sealed container in the refrigerator.
- Cook the pasta according to the directions on the box.
- Place the chicken thighs on a broiling pan and broil them for five-seven minutes on each side.
- Cut the chicken into small pieces.
- Pour the oil into a pan and heat it at medium-high.
- Finish cooking the chicken until it is done.
- Add the pistou sauce and pasta to the cooked chicken and toss it together.
- Sprinkle the pasta with Parmesan cheese.