About 1/2 cup olive oilI like to stir in up to 1/4 cup more after the pesto has been processed
1/2cuppistachiostoasted in a dry pan for 2 – 3 minutes on medium heat until fragrant. Cool slightly before processing with basil leaves
2– 3 cloves garlicpeeled
Salt to taste
1/3cupfreshly grated Parmigiano-Reggiano
Juice of about half a lemon
1poundpenne pasta
2cooked chicken breast halvesdiced
Radish sproutsor fresh arugula for garnish
Instructions
Put all basil, garlic and pistachios in a food processor and process until the basil and pistachios are in small bits but not too fine, just a few seconds. Add the lemon juice and olive oil and pulse to combine. Transfer to a bowl, stir in the Parmigiano-Reggiano and add salt, to taste. I like to add more olive oil at this stage. Store in refrigerator until ready to use.
To prepare the dish, bring a pot of water to a boil and cook the pasta until al dente (a few minutes sooner than indicated on the package). Drain and toss with the diced chicken and pesto sauce (you may not need all of the pesto). Top with radish sprouts if you wish.