Our basil is completely taking over my tiny wine barrel herb garden, so I did some serious pruning today and I ended up with a lot of basil. Lots of basil means it’s time to make pesto. I marinated the skinless chicken breasts in the CPK BBQ Chicken Chopped Salad marinade. This is my very favorite pesto recipe. It’s a bit creamier than traditional pesto.
- Grilled Chicken Breasts Marinated in Soy Sauce, Olive Oil and Garlic
- Pesto Pasta (Fine Cooking #45, July 2001, p. 65)
Wine: Ridge 2000 Mazzoni Home Ranch (California). A nice, inexpensive table wine (ZInfandel blend).
Welcome home!!!
Do you have leftover pesto? It freezes beautifully and you can have it in the middle of winter! Oh wait, you don’t really have a middle of winter. Nevermind…
We do have a point where the basil just isn’t good. We do have leftovers – I freeze it in baggies! Did you see my freezer when you were here? Stacks of Meyer lemon juice, pesto and stock in baggies.
I only rummaged through the store downstairs:)
Next time I’ll have to rummage through the freezer!