So the other day we were told that the owners of the place that we were renting wanted to move back into the place. As our lease had come up to the end of its contract it meant that we had to move out in 3 weeks!
After the initial shock and disappointment of having to move again (this will be the 6th time in 4 years) I quickly got on the web and started looking at places. Went to 2 inspections on Saturday and then found out this morning that we got accepted for the place that we preferred. So in 2 weeks we will be moving house.
So I am going to start using up a lot of things that are lurking in my freezer so we don't waste anything. One of the things that is now in my freezer is half a batch of this pesto that I made the other day. I bought some lovely basil to use in another dish and then I had a mass of basil left over so what better to do than make pesto. As I started to make it I realised I didn't have any pine nuts, but I did have a massive bag of almonds, so I substituted that instead. It worked out pretty well actually and the almonds gave a nice texture to it.
I decided to make a chicken pesto pasta and as I had a zucchini from my garden that I needed to use, I cut it into long strips and grilled it and then mixed it into the pasta at the end of cooking. It was very good. I also am now marinating chicken breast in olive oil and lemon (a tip I got from Donna Hay) whenever I cook with it as it makes the chicken so moist and tender and the lemon adds a great flavour too.
Nice fresh basil
Ready to be processed with other ingredients
The smells of this are fantastic
Chicken Pesto Pasta
Bunch of Basil
Almonds (or pine nuts)
Clove of garlic
Parmesan Cheese - about 2 - 3 tablespoons grated
Process the basil, nuts, garlic together, then add the cheese. Mix in as much olive oil as required and season with salt to taste.
Half quantity of pesto
250gm pasta (use any, I usually like linguine or fettuccine)
1. Dice up the chicken and marinate in some olive oil, lemon juice, salt and pepper.
2. Get some water on the boil and add in the pasta
3. Fry the chicken in a pan until it's browned and cooked
4. Add the pesto to the chicken and cook until it's all coated and smelling wonderful
5. Drain the pasta and return to the pot
6. Add the chicken pesto and the grilled zucchini to the pasta
7. Serve with some extra Parmesan grated over.