grilled chicken pesto
1 whole grilled chicken breast ( deboned)
2 cups basil leaves
1/3 cup extra virgin olive oil
juice of 1/2 lemon
1/4 cup walnuts
50gms parmesan cheese (extra to serve)
1 clove garlic
salt and pepper to taste
350gms pasta (any will do but i use fussili or penne)
Make the pesto first because pasta is best eaten right after it is cooked so leave it for last. In a food processor or blender, pulse all the ingredients except for the lemon and olive oil, until it is coarsely chopped. Add the olive oil and lemon juice slowly in a stream until it's of a thin paste consistency. Add more oil if you want the sauce thinner.
Meanwhile slice the roast chicken breast across the grain
Cook your pasta of choice according to packet instruction. Drain and toss in the pesto and sliced chicken breast then serve it with more parmesan cheese. Enjoy.