Pesto Pasta Primavera with Chicken and Vegetables

I love garlic.  Garlic is one of my staples that goes in just about everything I cook.  So it should come as no surprise that I love anything with a pesto sauce, since garlic is one of it’s main ingredients, and it is so easy to make.  Most people who know of pesto only know of it being made with basil, which is the traditional pesto, however, I have also made it with spinach, cilantro, sundried tomatoes, and a whole host of other ingredients as well.  In the summer, lemon verbena grows wild in my backyard, so I often use that as well as the basil.  Again, most people think pasta when they think of pesto, which is how most people use it.  But I use pesto in a lot of other dishes as well, such as pizza, or with potatoes, although, I did a traditional pesto served over pasta and chicken with sauteed vegetables this time, which I served with the bacon and onion fougasse and a light, crisp viognier.    I chose a lighter wine so it would not compete with the fresh, bold flavors of the pesto.  I love to play around and try new things, but the traditional and original versions of foods are just as good.  Mixing and fusing different foods is like art.  You have to know the basics before you can change things around.

 

Traditional Pesto

fresh basil

garlic

toasted pine nuts

Parmagiano cheese

olive oil

salt & pepper to taste

 

Blend all the ingredients together in a food processor until well blended and to the consistency you like, and voila, you are done.  Super easy and super delicious.  Feel free to experiment with different nuts and different herbs too.  I use different nuts and different herbs all the time.  They are all good and sometimes it is fun to try a new twist on an old classic.