Genoa is known for many things and pesto is one of them. I’ve never found a place stateside that has made the same pesto sauce, creamy, light green, fresh basil taste. It always feels like old basil, dark and gloomy.
In Genoa, they use baby basil. That’s the key. Never use old basil to make pesto. And they love parmesan in the sauce.
Instead of making my own pesto, on my last trip to Italy, I got this pesto sauce from a reputable shop. Many shops in Italy are still mom-and-pop shops, which I really like because they actually talk to you. This brand, Rossi’s Pesto is incredibly creamy and cheesy. My very Italian boyfriend loves it. It’s a rather expensive bottle for the amount you get so I tried to use it sparingly.
Ingredients
- 1/4 cup of pasta, cooked
- 3-4 grape tomatoes, sliced in half
- 1/2 green squash, sliced thinly like chips
- 1/2 zucchini, sliced thinly like chips
- 1/4 cup arugula, chopped
- 1/4 cup chicken, cooked
- 2 tbsp pesto sauce
- salt and pepper to taste
- olive oil
1. Heat oven to 350F. Spray oil on a cooking pan and arrange the green squash and zucchini. Sprinkle salt and pepper. Bake for 15-20 minutes.
2. Cook pasta and chicken, set aside when done.
3. Mix cooked green squash, zucchini, pasta, and chicken with pesto sauce.
4. Serve with arugula and tomatoes.
My Friday lunch at work! I also brought a small amount of balsamic vinegar to dip the tomatoes in for a tangy tart kick.