PESTO
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1 tbsp of raw unsalted cashews (soaked)
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1-1 and 1/2 cups of fresh basil
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2 tsp of lemon juice
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2 garlic clove (whole)
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2 tbsp parmesan (grated)
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2-4 tbsp of extra virgin olive oil
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PASTA
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2 servings of spaghetti
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1/2 cup of pasta water
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2 tbsp of extra virgin olive oil
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2 chicken thighs (bone out, skin on)(diced)(optional)
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salt
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pepper
Serves: 2
Prep Time: 5min
Cook Time: 15min
VEGETARIAN
30min before dinner, soak the cashews in hot water. Boil a large pot of salted water. Add pasta when boiling, and cook until al dente.
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Wash basil and add pesto ingredients into food processor. Blend until smooth, add extra olive oil if needed.
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If using chicken, in a large pan heat the oil over medium high heat. Pat chicken dry with paper towel and slice into pieces.
Add chicken to pan in an even layer and cook for around 5-7 minutes, or until golden and crispy. Season with salt and pepper. When finished cooking, remove from pan and set aside.
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When pasta is finished cooking, strain and add back to pot right away, off of the heat. Add a few tbsp of pesto and toss to coat evenly. Add chicken and toss. Serve right away and garnish with extra basil and parmesan.
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If you have extra pesto, save for up to 7 days in the refrigerator, spreading into an even layer in an air tight container and drizzling a thin layer of extra virgin olive oil over it, after each use.