Ingredients:

  • 2 cups fresh basil leaves, packed (approx. 60g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/3 cup pine nuts (45g)
  • 2 medium garlic cloves, peeled
  • 1/2 cup freshly grated Parmigiano-Reggiano (50g)
  • 1 tsp fresh lemon juice
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 lb dry pasta such as Trofie, Fusilli, or Penne (454g)
  • 1 lb chicken breast, sliced into 1-inch strips (454g)

Instructions:

  1. Toast the nuts. Place 1/3 cup pine nuts in a dry pan over medium heat. Cook 3 minutes until golden and smelling like toasted butter.
  2. Prep the aromatics. Pulse the 2 cloves of garlic and toasted pine nuts in the processor. Process until they form a coarse, sandy texture.
  3. Add the greens. Stuff 2 cups of basil leaves into the bowl along with 1 tsp sea salt and 0.5 tsp pepper. Note: Packing the basil ensures you get a concentrated flavor.
  4. Emulsify the oil. With the motor running, slowly pour in 1/2 cup extra virgin olive oil. Watch for the mixture to become a glossy, thick liquid.
  5. Finish the pesto. Fold in 1/2 cup Parmigiano Reggiano and 1 tsp lemon juice. Pulse twice just to combine everything.
  6. Sizzle the chicken. Sear 1 lb chicken strips in a hot skillet with a touch of oil. Cook 6 minutes until the edges are golden and the center is opaque.
  7. Boil the pasta. Cook 1 lb of pasta in heavily salted water. Drain when the center still has a tiny firm bite (al dente).
  8. Save the water. Scoop out 1/2 cup of the starchy pasta water before draining. Note: This is the secret to a sauce that isn't greasy.
  9. The off heat toss. Combine the pasta, chicken, and pesto in a large bowl away from the stove. Stir vigorously while adding splashes of pasta water until the sauce is velvety.
  10. Serve immediately. Garnish with extra cheese and a crack of fresh pepper. Ensure the pasta is fully coated and glistening.