- Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped.
- Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through.
- Place the pasta in a large bowl and add the pesto and chicken and gently toss to coat. Season with salt & pepper as desired. Serve the chicken pesto pasta with extra parmesan and basil leaves.
- Extra Pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface which help prevent pesto from oxidising and going brown.