Pasta Pesto
di Giovanni Michele Betz
- 12 ounces fresh basil leaves
- 3/4 cup firmly packed fresh parsley sprigs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts
- 4 large cloves garlic
- 3/4 cup extra virgin olive oil
- 1/2 cup Chardonnay
- 1 lb dried linguine
- 4 large thawed skinless boneless chicken breasts
- 1 tablespoon fresh lemon thyme leaves with stems removed
1) Preheat oven to 350o Fahrenheit. Slice the chicken breasts into 1 inch long
and 1/2 inch thick strips.
2) In a blender or a food processor combine Parmesan cheese, pine nuts, 3 cloves garlic,
1/2 cup olive oil, and 2 tablespoons Chardonnay. Cover and blend until a consistant
paste forms, periodically stopping the machine and scraping the sides.
3) In a Pyrex baking dish, combine the rest of the olive oil and chardonnay. Rub chicken
breasts with the oil and wine mixture and the thyme until well coated and covered.
Slice the remaining clove of garlic small 3/8 inch cubes and spread evenly over chicken.
4) Place the baking dish (with the chicken) in the oven and bake for 25 minutes or until fully cooked.
5) Add basil and parsley to the blender/processor. Cover and blend to the consistency
6) Cook linguine al dente (tender but still firm). Drain well. Return linguine to pan, and toss
pesto with linguine and chicken. Serve immediately.
Serves up to 4 people