Servings 4 servings
Ingredients
- 12 oz. uncooked pasta of choice
- 3 cups packed fresh basil leaves, washed and dried thoroughly
- 3 Tablespoons grated Parmesan cheese, plus more for serving
- 3 cloves garlic, roughly chopped
- 2 Tablespoons pine nuts, toasted
- 1/3 cup extra-virgin olive oil, plus more as needed
- 2 cups cooked, cubed chicken
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. While the pasta is cooking, make the pesto.
- In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt and pepper. Pulse the ingredients together until well blended.
- With the food processor running, stream in the olive oil until the pesto is puréed, stopping to scrape down the sides as needed. (If needed, stream in additional olive oil until the pesto is a smooth consistency.)
- Drain the pasta and transfer it to a large bowl. Add the prepared pesto and cubed chicken and toss until well-combined. Top with additional Parmesan cheese and serve.
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