Hey, Pesto?

Pesto Chicken Pasta is one of my favourite pasta. You can use Spaghetti or penne, any pasta it will taste as good.

Make this pesto when fresh basil is plentiful and affordable. Be sure to plant lots of basil in your garden; pesto freezes well.

You'll need
2 cups (packed) fresh basil leaves
3 cloves garlic
3 tbs pine nuts/ walnuts, toasted
1/4 to 1/2 cup olive oil
3/4 cup grated Parmesan cheese
Salt & Pepper to taste

1.In blender or food pocessor, blend together basil,garlic,pine nuts and enouhg oil to make mixture smooth.
2.Transfer to bowl; stir in Parmesan.
3.Add Salt & pepper to taste. If too thick, add 1-2 tsp hot water or a bit more oil.
4.Store in refrigerator for up to one week, or in freezer.
I freeze the pesto in ice cube trays and then transfer to plastic bag.

You can get a cube out whenever you want to cook it. Just simply mix it with pasta, stir fried chicken breast (in a different pan and then add them together). You can mix in veges such as peas, courgette/zucchini, broccoli or asparagus. It's so simple and cook whenever you want.. it stores in my freezer for a year and it's still good!