Ingredients
Pesto
Servings: 8 People (makes 1 ½ cups pesto)
- 2 Cups fresh basil leaves
- ¾ cup parmesan cheese
The delicious green pesto after all the ingredients have been blended up. (Cora Billingsley) - ½ cup olive oil (Extra virgin olive oil is preferred)
- ½ pine nuts (any kind, unseasoned is okay)
- 2 cloves of garlic
- ¼ cup lemon juice (about 2 small lemons)
- ½ tsp salt or to taste
- ¼ tsp black pepper
Meal
- Gnocchi (about 2 bags)
- 1 cup pesto
- 1 cup heavy cream
- Crushed red pepper (optional)
Instructions
- First, wash your basil (you can use a salad strainer or salad spinner)
- Toast your pine nuts over medium heat
- Add your basil, nuts, parmesan cheese, olive oil, garlic, lemon juice and salt, and pepper into a food processor/ blender until smooth
- Season with some more salt if needed
Mix in your pasta and chicken with the delicious creamy pesto. (Cora Billingsley) - Set aside the pesto and start cooking your gnocchi
- Boil some water and cook for about 2-3 minutes or until they float to the top
- Set your gnocchi aside and start cutting your chicken
- Season your chicken with whatever seasoning you prefer and cook it over medium to medium high heat until fully cooked
- Once the chicken is fully cooked, take it off the heat and in the same pan, add your heavy cream and pesto into the pan and mix until thick (if it doesn’t thicken, let it simmer slightly until it thickens)
- Once your sauce is thickened, add in your pasta and chicken
- Plate your pasta, sprinkle with extra parmesan, and enjoy!
