What a fabulous meal! This was my first time making homemade pesto and the smell of it brought me back to my childhood and images of my grandfather tending to his garden. This was a great break from our usual dinners and something that I will definitely make more often. Thank you to Barefoot Blogger Elizabeth of Ugg Smell Food for choosing this recipe!
I adapted this recipe a bit to suit what I could find in the store, my allergies, and the inability for us to eat a meatless meal. First things first, my allergies. I am allergic to all nuts, so I had to venture out and make my own pesto sans the nuts. Quite easy, actually, and Nick said that it tasted no different than the traditional pesto he has eaten. Next, I couldn’t find much basil at our store and knew I wouldn’t have enough, so I supplemented what I had with baby spinach. I thought it added a great dimension of flavor! However, since I did this I eliminated the frozen chopped spinach (as well as the mayo and lemon juice). And since we like to incorporate protein in the form of meat in most of our dinners, I added some sauteed chicken breast to the dish. So in the end you get a bow tie pasta dish with chicken and a spinach-basil pesto. Honestly, it was fabulous and I really enjoyed it!
See how the other Barefoot Bloggers liked this dish here.
The original recipe as well as my spinach-basil (no nut!) pesto after the break…