I made this pesto recipe based on my family basic recipe and adding a little flair! My hubby and I love mushrooms and spicy food. If we can add either to anything we cook, we will try. TRUST ME when I say we have failed, but this time man, oh man was it good!
Pesto Sauce - Ingredients
•2-5 cloves of garlic
•Fresh ground black pepper and Fresh ground sea salt to taste
•3-4 tsp of extra virgin olive oil
•3/4 cup freshly grated Parmesan cheese
•1 cup ricotta cheese
•3 tbsp. pine nuts
•2 cups of fresh basil Process
•2 Large Chicken Breasts - Cooked thoroughly in any way you prefer. (Don't go crazy with seasoning, your pesto has all the flavor you need!)
•1 cup mushrooms
•1 tsp red chili pepper (omit if you don't like spicy!)
•1/4 cup sun dried tomato's in oil
Margarine
Combine 3-4 tsp. of olive oil to garlic and pine nuts, put more olive oil if needed. Add it to a mixer and blend it until finely chopped. Switch off the mixer and add salt, basil leaves and pepper to the first mixture. (You may need to add another tsp. of olive oil if the mixture is super dry) Blend until it turns fine. Once it is blended thoroughly, pour Parmesan and Ricotta cheese in and mix on a low setting. Add salt and pepper to taste.
While making this boil 3 cups of penne pasta until cooked. In a medium pan add 2 tbl spoons of margarine and melt. Once melted add 1 cup mushrooms and 1 tsp red chili pepper. Sauteé mushrooms until thoroughly cooked and add approx. 1 cup of pesto sauce (from above) and 1/4 cup (roughly chopped) sub dried tomato's. Once melted add pasta and cooked chicken and you're done!
Pesto Sauce - Ingredients
•2-5 cloves of garlic
•Fresh ground black pepper and Fresh ground sea salt to taste
•3-4 tsp of extra virgin olive oil
•3/4 cup freshly grated Parmesan cheese
•1 cup ricotta cheese
•3 tbsp. pine nuts
•2 cups of fresh basil Process
•2 Large Chicken Breasts - Cooked thoroughly in any way you prefer. (Don't go crazy with seasoning, your pesto has all the flavor you need!)
•1 cup mushrooms
•1 tsp red chili pepper (omit if you don't like spicy!)
•1/4 cup sun dried tomato's in oil
Margarine
Combine 3-4 tsp. of olive oil to garlic and pine nuts, put more olive oil if needed. Add it to a mixer and blend it until finely chopped. Switch off the mixer and add salt, basil leaves and pepper to the first mixture. (You may need to add another tsp. of olive oil if the mixture is super dry) Blend until it turns fine. Once it is blended thoroughly, pour Parmesan and Ricotta cheese in and mix on a low setting. Add salt and pepper to taste.
While making this boil 3 cups of penne pasta until cooked. In a medium pan add 2 tbl spoons of margarine and melt. Once melted add 1 cup mushrooms and 1 tsp red chili pepper. Sauteé mushrooms until thoroughly cooked and add approx. 1 cup of pesto sauce (from above) and 1/4 cup (roughly chopped) sub dried tomato's. Once melted add pasta and cooked chicken and you're done!
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