Pesto Sauce

I've had several requests this week to post my homemade pesto recipe. My pesto recipe is dairy free, but has a really nice taste. Sometimes you get tired of using a jar version of pesto. I like to use this pesto recipe for my pesto chicken thighs. So good!

If you really want to add the Parmesan cheese, you can or you could use a dairy free Parmesan cheese. It tastes fantastic without it though. And yes, it's Gluten free :)

Ingredients

• 3 packages of fresh basil
• 1 cup pine nuts
• 2 garlic cloves
• 3/4 teaspoon lemon juice
• 1/4 tsp sea salt
• 1/2 cup of extra virgin olive oil

Directions

1. Pour 1/4 tsp olive oil in a skillet.  Lightly toast the pine nuts in a skillet over medium heat for 5 minutes.
2. Place all ingredients except for the oil in a small food processor or blender.
3. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.  NOTE: I sometimes add more olive oil if needed.

Pesto Chicken Thighs

It has been awhile since I have posted!  I get SO busy with the holidays.  I cook a lot during the holiday season, but it's a lot of my favorite recipes and I don't get to experiment too often with new ones :)

I did find this easy recipe that turned out FANTASTIC!  Crock Pot recipes are always a huge plus in my book and if I can find a good one, I keep it and post it for you all to try!  This one is a recipe for pesto chicken thighs.  This one is Gluten free - but always read your labels!

This was a big winner at my house over the holidays.  My mom, husband and nephew raved over it!  This one is super easy to make and is perfect for that day you don't want to spend too many hours in the kitchen!  NOTE: If you are making this Gluten free, please read all your labels, especially the chicken broth and pesto jar!  Or make your own pesto sauce.

Enjoy!

Ingredients

• 8 chicken thighs
• 6oz jar pesto sauce
• 1 package of dry ranch seasoning mix
• 1/2 cup chicken broth 

Directions

• Turn crock pot to low.  
• Place chicken thighs on the bottom of the crock pot.  Pour the pesto, ranch dressing packet and chicken broth on top of the chicken thighs in the crock pot.
• Stir gently to combine all ingredients.
• Place the top on the crock pot and cook on low for 8 hours.

You can serve this with rice, mashed potatoes or pasta!  I loved this with a salad as a side dish!

Three-Vegetable Penne with Tarragon-Basil Pesto

This has to be one of my all time favorite pasta dishes.   I found this one about a year ago form Rachel Ray and I fell in love with it!!  Pretty easy to make and it can be made with Gluten Free Pasta.  You can also add chicken to this dish if you would like. This one is great with a salad and garlic bread (for those of you who eat wheat). 

The pesto sauce you make with this recipe is really great - one of the better recipes I have had.  This one will serve 4.

Enjoy!

Ingredients:

1 lb of penne rigate (ridged) pasta (or whatever Gluten Free Pasta you choose)
1/2 lb of asparagus, tough ends trimmed
1 small zucchini
1/4 lb thin green beans or regular green beans (stem ends trimmed)
1/4 cup pine nuts
1 cup fresh basil, about 20 leaves
1/2 cup fresh tarragon, leaves stripped from 10-12 stems
A handful of fresh flat-leaf parsley
zest of 1 lemon
1 garlic clove
1/2 cup grated Parmigiano-Reggiano cheese
Course Black Pepper
1/3 cup olive oil

Directions:

Bring a large pot of water to a boil for the pasta.  Salt the water, add the pasta, and cook according to the directions on the package.  Cut the asparagus spears on an angle into 2-inch pieces.  Cut the zucchini into match sticks.  Cut the green beans on an angle into 2-inch pieces.  Add the vegetables to the pot with the pasta after the pasta has been cooking for about 5 minutes.  Boil the veggies and pasta together for 2 minutes. Do NOT overcook your veggies!

While the pasta is working, toast the pine nuts in a small dry skillet until golden, then cool.  Place the nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup cheese, and a little salt and pepper in a food processor.  Turn the processor on and stream in the olive oil until a thick sauce forms.

Scrape the pesto into a large, shallow serving dish.  Add a ladle of hot, starchy pasta water to the pesto.  Drain the pasta and veggies and immediately add them to the pesto.  Toss to coat the pasta and vegetables evenly.  Adjust the salt and pepper to taste.  Serve with extra graded cheese.