I have Parsley, Green Basil, Purple Basil, what do I make???

Question

Can I use them with chicken??? Give me a recipe please!!! Thanks!!!!!

Answer 1

Make Pesto!

Pesto Recipe
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.


Bob's Chicken Pesto

Ingredients

1 lb. boneless chicken, cubed
1 lb. box multi-colored pasta
3 red peppers
2 tomatoes
3 cloves garlic
broccoli (or vegs of your choosing)
olive oil
pesto
fresh curly parsley
salt and pepper
parmesan cheese (optional)


Instructions

Start water for pasta. In skillet, brown garlic over a low heat in a generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot.
While chicken is cooking, cut red peppers into large strips. Put peppers under broiler; burn skin on each side. Then, remove from broiler and put peppers into a small sealed plastic (i.e. ziploc) or paper bag (to steam themselves). Set aside10 minutes; after which, remove skins, cut into cubes and toss with olive oil.
While peppers are steaming in bag:
- Put pasta into boiling water - add salt to taste. - Steam vegs (don't overcook, they should remain a bit crunchy). - Cut up tomatoes into cubes.
When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil, mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix. Optional: toss with parmesan cheese.

Answer 2

Make pesto and mix it 50/50 with mayo and use it for a sandwich spread. Great with turkey and avacado, italian beef, etc.

Answer 3

toss them in with some romaine and make a mixed salad.

make vinaigrette with some Dijon mustand, olive oil, red wine vinegar, garlic and shallot...a little salt and pepper.

Very tasty...a great way to use up left over fresh herbs