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Basil Pesto with Angel Hair Pasta


By The Low Fat Chick | Healthy and Tasty Cooking (Visit website)



I am a fanatic about eating anything with basil, which is why I have a plant in my home.  The first time I tasted pesto I was hooked and vowed to make my own. Often pestos are made with lots of olive oil, which is healthy, but too much olive oil takes a toll on the calories.  So, after searching, trying, and modifying different recipes, I settled on the following simple recipe. I cannot tell you how yummy this is and still moist with less olive oil. I topped angel hair pasta and shredded chicken with the pesto and had an excellent dinner. I also made rosemary bread sticks to complement the meal. I give this pesto a gold star for being one of my favorites.



Key Flavor Ingredient


Key Flavor Ingredient: Fresh Basil


Ingredients

 

2 cups packed fresh basil leaves

1/4 cup pine nuts, toasted*

1/4 cup grated Parmigiano-Reggiano cheese

3 tablespoons extra-virgin olive oil

2 tablespoons water 

2 medium or 1 large clove garlic, quartered

1/2 teaspoon sea salt

1/2 teaspoon ground pepper?

6 oz cooked, shredded chicken breast

8 oz cooked angel hair pasta, preferably wheat

Preparation   



Place basil, pine nuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor or blender. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.
In a large bowl, add pasta, chicken, and pesto. Toss to mix.

*To toast nuts, heat a skillet on medium-high heat. Add nuts. Stir occasionally and toast for 2-3 minutes. Be careful not to burn.


Servings: 3


Calories: About 640 per serving.





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