If I do say so myself, I can make a mean pesto. It’s so easy to make and you can make a ton of different meals with it- pasta, shrimp, chicken, gnocchi, toss it with veggies, use it as a base on pizza, pretty much anything! I always forget about it but when I do remember to make it, I use it for basically anything. The batch I recently made, I used it as a base on my pizza with peaches, goat cheese and kale- it was so damn good. I had a lot leftover, so I decided to make some chickpea pasta, toss in some pesto and add on grilled chicken. I also had some cherry tomatoes and I love the flavour of them with pesto. This was another super quick meal to make and a great meal prep option (I’m all about those meal prep options that will last in the fridge all week) Here’s the recipe! I usually make things up as I go, so you can use this as a guide and add your own touch or follow it completely!
Pesto Chickpea Pasta & Grilled Chicken
(serves 3-4)
Ingredients:
· 2 chicken breasts
· 2 tbsp avocado oil
· 1 tsp sea salt
· 1 tsp pepper
· 1 tbsp dried oregano
· 1 tbsp dried basil
· 2 tsp garlic powder
· 1 tsp chilli flakes
· 3-4 cups dry chickpea pasta (I get mine from Costco)
Pesto:
· 1 bunch fresh basil
· 3 handfuls of spinach
· 2-3 tbsp olive oil
· 2-3 gloves garlic
· ¼ cup walnuts (cashews, pecans, pine nuts, sunflower or pumpkins seeds will work)
· 1 lemon, juiced
· 1 tsp sea salt
· 1 tsp pepper
· 1 tbsp nutritional yeast (optional but gives it a cheesy flavour)
· Warm water to thin out
Directions:
1. Put chicken, avocado oil and spices into a bag. Marinate overnight if possible. If you’re short on time, you can just season the chicken and leave it in a bowl for 10 minutes.
2. While that’s sitting, cook the pasta according to the package. Set aside once done.
3. Place all pesto ingredients into a food processer or blender and blend until smooth. Add small amounts of warm water until it reaches your desired consistency. Set aside in fridge.
4. To grill the chicken, place on a BBQ between 350-400 degrees. Grill for 15 minutes, flip, then cook for an additional 15 minutes (timing will depend on the size of the chicken breasts. If large, grill for an extra 3-4 minutes each side)
5. Once pasta, pesto and chicken is done, pour pesto into the pot with the pasta. Mix until all coated.
6. Slice chicken and place on top of plated pasta. You can top this with cherry tomatoes, more nutritional yeast, or toasted nuts for a crunch.
Enjoy!
-xo Samantha