Hi friends and happy almost weekend! We are wrapping up our harvest of basil at the farm and to make the most of it, I’m making loads of homemade pesto. It’s simple, tasteful, and freezes great. To make things better, last week on Instagram I made this recipe and a lot of you asked for a blog post on it so here we are! Thanks so much for all of your feedback. I truly love hearing from each and every one of you more than you know.
For this dish I tried out gluten free pasta. Why? At first I was really intrigued by the thought of pasta made out of something besides wheat and how the texture would compare. But along with this, sometimes my body needs a little break from all the wheat products I love. And like I said in my last post, it is so important to listen to our bodies and honor what we put in it.
So this recipe is simple and so easy to personalize (and we all know I’m all about making things your own!). One bite of this fresh pesto combined with roasted broccoli and your taste buds will be thanking you for days. Which is good thing because this is a great meal to be added to a Sunday meal-prep list.
I hope you all have the best weekend and keep you eye out for a new recipe early next week! I am way too excited to share it with all of you (it’s a family recipe!!)
Homemade Pesto + Broccoli Chicken Pasta
Prep: 15 min
Total: 35 min
makes: 5 servings
6 cups loosely packed basil
1/4 cup walnuts
1/4 cup pine nuts
1/2 cup olive oil (use more as needed)
1/2 cup parmesan cheese
2 cloves of garlic
1 tsp lemon juice
broccoli chicken pasta
1 head broccoli (or 2-3 cups chopped)
1 chicken breast
1 bag of gluten free pasta (i used trader joe’s brown rice & quinoa pasta)
1 tbsp oil
s & p
for the pesto
add all ingredients into a food processor or blender and blend until all mixed. set to the side
for the pasta
start off by preheating the oven to 400 F. wash and chop broccoli. toss with olive oil, s&p and bake for 10 minutes
for the chicken, dice and cook in a skillet on medium heat with olive oil and s&p until cooked through
for the pasta, cook to package directions. I always make mine in salt water!
drain the pasta, add the pesto and stir until combined. next add the chicken and broccoli.
serve and enjoy!
use as much pesto as you wish. If you have leftover, feel free to freeze it or store it for whatever your heart desires.