This is a more robust version of the traditional pesto, it’s delicious as a vegetarian dish and pretty quick to make. I had friends over this weekend who don’t believe in meals without meat so I added some oregano chicken – the recipe for that is below.
Ingredients : serves 4-5
Put the pasta on to boil with some salt before you start your pesto. This takes about 10-12 minutes so if you’re making the chicken as well make sure you start that 10mins before (see below for the recipe)
To make the pesto shove the herbs and garlic in a blender and whiz it to smithereens.
Then add the oil and half the pine nuts and blend for a few seconds.
Mash the avocado in a bowl with the lemon juice and add it to the blender with some salt and pepper and blend until combined – do not over-do it or you’ll end up with a kind of weird green mayonnaise.
Drain your pasta and put it back in your pan, mix in the pesto and heat it on the hob for a few minutes.
Season to taste and serve with a sprinkling of pine nuts.
The Meat Option
I used this tip from The Kitchn blog to cook the chicken. It promised moist and tender chicken breasts every time and that’s exactly what I got! Plus it was so easy…
I prepared the chicken quickly an hour or so before so I could just start cooking whenever I was ready:
I flattened it with a meat tenderiser as the recipe advised so that it cooks evenly. Then I marinated it with lemon, oregano, oil and salt & pepper and left in the fridge.
When you’re ready to cook, fry it on one side for a minute, turn and cook on a low heat with a tight lid for 10mins (I covered the lid in foil to make it extra tight). Turn the heat off and leave for a further 10mins and it’s sorted.