Basil pesto

With an abundance of colour, flavour and texture - a drizzle of homemade pesto brings simple dishes to life. 

Makes

1 1/2 cup

Ingredients

• 1 bunch basil, leaves picked
• 1/2 cup (40g) finely grated parmesan
• 1/3 cup (55g) toasted pinenuts
• 1 garlic clove, finely chopped
• 1/2 cup (125ml) extra virgin olive oil

 

Method

1. Place the basil, parmesan, pinenuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
2. Place in an airtight container and cover with a little oil - this will help stop the basil from turning black. Store in the fridge for up to one week.

 

Notes

Freezing tip: Place pesto in an airtight container, cover with a layer of oil and freeze for up to a month. Place in the fridge overnight to defrost.

Avocado pesto chicken pasta

This green machine adds a creamy texture and rich flavour to meals - here, the avocado hops from salad bowl to pasta bowl, with remarkable results! 

Ingredients (serves 4)

 

• 1 tablespoon olive oil
• 2 (500g) chicken breast fillets
• 375g dried linguine pasta
• 240g cherry truss tomatoes
• 1/3 cup light cooking cream
• 50g baby spinach
• 1/2 medium avocado, diced
• Toasted pine nuts, to serve

• Avocado pesto

• 2 cups firmly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/3 cup finely grated parmesan cheese
• 1 garlic clove, quartered
• 1/2 medium avocado, roughly chopped
• 1/2 cup olive oil

Method

1. Make avocado pesto Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap.
2. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken.
3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm.
4. Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse.
5. Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve.

Notes

Drizzle avocado with a little lemon juice before serving to stop it turning brown.
Use a metal dessert spoon rather than a knife to safely remove stone from avocado.
Serve leftovers cold as a salad or lunch the next day.