Toss this green pesto with a short-cut pasta, such as ziti, chunky pieces of cooked chicken breast, steamed vegetables, and chopped fresh tomatoes and the feast is complete. Just add a green salad and warm crusty bread.
½ cup chèvre cheese
½ cup sprigs of fresh flat-leaf parsley
½ cup fresh basil leaves
¼ cup chicken broth
¼ cup coarsely chopped shallots
1 tablespoon extra-virgin olive oil1 tablespoon fresh thyme leaves
4 cloves garlic, minced
1 teaspoon coarsely chopped fresh rosemary leaves
½ teaspoon freshly ground pepper, or to taste
Dash of salt, or to tastegarnish (optional): sprigs of fresh herbs, freshly grated Romano cheese
Put all of the ingredients into a food processor. Process until the consistency is nearly smooth.
Toss with hot freshly cooked pasta. Taste and adjust the seasoning.
Covered and refrigerated, this pesto will keep for up to 2 days. Bring to room temperature before tossing with hot, freshly cooked pasta.