Ingredients
2 x 170g Twice Smoked Chicken Breasts
320g Yorkshire Pasta – Fusilli
200g parmesan
2 big bunches (about 60g each) of fresh basil
2 cloves of garlic
100g pine nuts
1 lemon
100ml Yorkshire Rapeseed Oil
Method
- Break the parmesan cheese into a food processor
- Remove the basil stems and add to the food processor
- Peel and add the garlic
- Add the pine nuts
- Add finely grated lemon zest and juice
- Pour in the oil
- Blitz ingredients until quite fine
- Cook the pasta and drain
- Add the pesto and stir to coat the pasta
- Chop the smoked chicken breasts and add, giving a quick stir to mix together
- Delicious served with a green salad
- Enjoy!
Tip: for easy mid-week meals make a big batch of pesto and freeze in an ice cube tray.
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