Matt decided to make us dinner the other night and came up with this recipe. He made the savory version (with garlic salt, not sugar or regualr salt) and put it over bowtie pasta. I thoroughly enoyed it, and I hope you do, too!
Fresh basil (1 cup after chopping)
1tsp minced garlic
½ cup diced sun-dried tomatoes (in olive oil), drained
½ cup pine nuts
½ cup artichoke hearts
1/3 cup Romano cheese, grated (or shredded)
extra virgin olive oil to produce desired consistency (about 1/3 c)
optional boneless skinless chicken breast, raw sugar, salt, or garlic salt to taste
Chop fresh basil, pine nuts, sun-dried tomatoes with oil, and artichoke hearts
(The chopping can be done in a food processor)
Combine basil, garlic, sun-dried tomatoes with oil, and artichoke hearts together and mix. Add desired amount of olive oil for desired consistency for spreading pesto over pasta.
For sweeter pesto add raw sugar to taste.
For a more savory pesto you can add salt or garlic salt to taste. Matt used garlic salt.
If you want to add chicken, cut chicken breast into strips. Place the chicken strips into zip lock bag with 2Tbsp of olive oil and a couple of spoon fulls of pesto mix. Mix the chicken with oil and pesto so all the pieces are covered. Let set in fridge for ½ or more so chicken can absorb flavor. Cook chicken in nonstick pan.
Add Romano cheese to presto.
Add pesto (and chicken) to freshly cooked pasta of your choice.