Linguine With Pesto Sauce, Grilled Chicken and Garlic Tomatoes
This dish is fabulous served with sautéed garlic tomatoes and grilled chicken! I either cook the chicken breasts in a cast iron skillet over medium- high heat, or on an outdoor grill, weather permitting. I season the chicken with sea salt, cracked black pepper, garlic powder, and red pepper flakes. I use basil from my garden or the farmer's market in the summertime and buy organic basil in bulk at the local health food store when out of season. I also, like to add freshly squeezed lemon juice or lemon vitality essential oil for a burst of freshness. I serve it over linguine, or zucchini spirals, for a gluten-free option. (Pictured over Edamame noodles)
Ingredients for Pesto sauce:
1/4 cup pine nuts, toasted
2-3 garlic cloves, minced
1/3 cup freshly grated Parmesan cheese
2 cups fresh basil leaves, lightly packed
2/3 cup extra-virgin olive oil
juice of 1 lemon or 4 drops lemon vitality essential oil
1-2 drops black pepper vitality essential oil
sea salt, to taste
1 pound linguine
Parmesan, for serving
Ingredients for sautéed tomatoes:
2 tablespoons extra virgin olive oil
1 cup grape or cherry tomatoes
3 cloves garlic, minced
Place the pine nuts, garlic, and and Parmesan in a food processor or blender and and pulse until finely minced.
Add the basil and pulse until minced. Combine olive oil and vitality essential oils. Add to food processor in a steady stream and process until smooth. Season with salt.
Cook pasta according to package directions. Drain.
Optional: Heat additional 2 tablespoons extra virgin olive oil in a cast iron skillet. Add in grape or cherry tomatoes. Sauté tomatoes until soft. Add garlic and sauté for an additional 2-3 minutes until lightly browned.
Place pasta on a plate or in a large bowl. Add chicken, tomatoes and pesto. Sprinkle with extra Parmesan.