Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) toasted pine nuts
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 oz (225g) penne or fusilli pasta
  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) dried oregano
  • Salt to taste
  • black pepper to taste
  • 2 tbsp (30ml) reserved pasta cooking water

Instructions:

  1. Place basil, toasted pine nuts, Parmesan, garlic, and lemon juice in the food processor. Pulse until coarsely chopped.
  2. While the motor is running on low, slowly drizzle in the olive oil until the sauce is a vibrant green and smooth. Season with salt and pepper. Set aside.
  3. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  4. While pasta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken cubes, season with oregano, salt, and pepper.
  5. Sear chicken without moving for 3 minutes to develop a mahogany-colored crust, then flip and cook until internal temperature reaches 165°F (74°C).
  6. Before draining the pasta, scoop out 1/4 cup of the starchy cooking water.
  7. Drain the pasta and add it directly into the skillet with the seared chicken.
  8. Lower the heat to medium-low, stir in the homemade pesto, and add 2 tbsp of the reserved water.
  9. Toss continuously for 60 seconds until the sauce is velvety and coats the pasta evenly.