16/03/2021 
CategoryChicken, Cold Meals, Cold Meals, Everyday, Hot Meals, Hot Meals, Lunch, Sauce, Wholegrains
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Traditionally pesto is made with nuts, but this makes it an unsuitable choice for most school canteens. In this recipe, adapted from one published in Healthy Food Guide, the nuts have been left out and replaced with seeds. You can also make the pesto with no seeds. However it will be a thinner mix. In that case, leave out the water and reduce the amount of oil. We have based the ingredients on one cup of basil to make it easier to adapt the quantities for your requirements.
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Pesto
1 cup firmly packed basil leaves
1 clove garlic
¼ cup finely grated parmesan cheese
2 tsp lemon juice
2 tbsp pepita (pumpkin seeds), lightly toasted
1 tbsp sunflower seeds, lightly toasted
2 tbsp olive oil
2 tsp water (optional)
Pasta
500 g chicken breast, chopped into bite-sized chunks and poached
625 g pasta of your choice (e.g. penne, macaroni) cooked according to instructions and drained
200 g cherry tomatoes
300 g broccoli
Method
Pesto
1
Place all pesto ingredients (except oil and water) into a food processor or blender.
2
Pulse for 30 seconds, scraping down the sides as needed.
3
With the motor running, slowly add the oil in a steady stream.
4
Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.
Pasta
5
Cut the broccoli into small trees and the stem into small chunks.
6
Lightly steam or boil the broccoli until just cooked.
7
Halve the cherry tomatoes.
8
Place the cooked chicken, cooked pasta, broccoli and cherry tomatoes in a large bowl, then add the pesto and mix well.
9
Divide amongst 12 containers and serve either hot or cold.
Variations
- This pesto recipe can be used as a spread on wraps, sandwiches and burgers; a dressing for salads; or of course with pasta or pizza.
Tips
- 12 serves makes 125mL pesto sauce
- If you have limited cooking facilities, try toasting your seeds in your pie warmer. Lay them flat on a sheet of foil. Don’t leave them unattended though! The high oil content means they can burn quickly.
Nutrition Facts
Serving Size 217g
Servings 12
Amount Per Serving
Calories 249
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.1g6%
Sodium 41.2mg2%
Total Carbohydrate 30.2g11%
Sugars 0.9****g
Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Pesto
1 cup firmly packed basil leaves
1 clove garlic
¼ cup finely grated parmesan cheese
2 tsp lemon juice
2 tbsp pepita (pumpkin seeds), lightly toasted
1 tbsp sunflower seeds, lightly toasted
2 tbsp olive oil
2 tsp water (optional)
Pasta
500 g chicken breast, chopped into bite-sized chunks and poached
625 g pasta of your choice (e.g. penne, macaroni) cooked according to instructions and drained
200 g cherry tomatoes
300 g broccoli
Directions
Pesto
1
Place all pesto ingredients (except oil and water) into a food processor or blender.
2
Pulse for 30 seconds, scraping down the sides as needed.
3
With the motor running, slowly add the oil in a steady stream.
4
Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.
Pasta
5
Cut the broccoli into small trees and the stem into small chunks.
6
Lightly steam or boil the broccoli until just cooked.
7
Halve the cherry tomatoes.
8
Place the cooked chicken, cooked pasta, broccoli and cherry tomatoes in a large bowl, then add the pesto and mix well.
9
Divide amongst 12 containers and serve either hot or cold.
