Walnut-Basil Pesto with Grilled Chicken and Summer Vegetables

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Walnut-Basil Pesto with Grilled Chicken and Summer Vegetables Recipe
 

INGREDIENTS: Walnut-Basil Pesto

2 cups Fresh Basil Leaves, packed

1/2 cup Freshly Grated Parmesan-Reggiano

1/2 cup Walnuts

2 Garlic Cloves, sliced

1/2 cup Extra Virgin Olive Oil

Salt and Freshly Ground Black Pepper, to taste



INGREDIENTS: Pasta, Vegetables & Chicken

3 Boneless Chicken Breasts

1 Clove Garlic

1 cup Grape Tomatoes

3 to 4 ears Fresh Corn off-the-Cob

2 Carrots, sliced thin

1 Box Angel Hair Pasta, cooked al dente and drained

1 T Reserved Pesto, Walnuts (can be toasted)

Fresh Basil & Shaved Parmesan, for topping



PREPARATION & METHOD:

Place all pesto ingredients into a food processor and blend while drizzling olive oil. Set aside.

Cook pasta.

Pound chicken until tender.  Place a heaping tablespoon of pesto (about 1 T) onto breasts and sprinkle with salt before grilling.

Sauté garlic and vegetables in a small amount of olive oil. Set aside.

Strain pasta and toss pesto with pasta, reserving a small amount for a sauce.

Layer pasta, vegetables and grilled chicken on plates. Top with extra pesto, walnuts, basil and Parmesan.


Yield:  3-5 servings

 

Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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