This spur-of-the-moment pesto transforms leftover ingredients into a vibrant, protein-packed sauce perfect for quick weeknight dinners. Unlike traditional smooth pestos, this version retains a rustic texture with identifiable chunks of minced chicken and toasted pecans, adding satisfying crunch and heartiness. The fresh basil and garlic provide a bright, aromatic base, while the parmesan and anchovies deliver deep, savory umami notes. It is incredibly versatile, working beautifully tossed with hot pasta, chilled for a pasta salad, or spread on sandwiches. With minimal prep time and pantry staples, this recipe is a reliable way to use up leftovers while creating a flavorful, Italian-inspired dish that feels both comforting and fresh.
Spur-Of-The-Moment Pesto
Description
This spur-of-the-moment pesto transforms leftover ingredients into a vibrant, protein-packed sauce perfect for quick weeknight dinners. Unlike traditional smooth pestos, this version retains a rustic texture with identifiable chunks of minced chicken and toasted pecans, adding satisfying crunch and heartiness. The fresh basil and garlic provide a bright, aromatic base, while the parmesan and anchovies deliver deep, savory umami notes. It is incredibly versatile, working beautifully tossed with hot pasta, chilled for a pasta salad, or spread on sandwiches. With minimal prep time and pantry staples, this recipe is a reliable way to use up leftovers while creating a flavorful, Italian-inspired dish that feels both comforting and fresh.Ingredients
Directions
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Place the fresh basil, holy basil, garlic, chives, grated parmesan, anchovies, salt, and pepper into a blender or food processor.
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Add 1/2 cup of the olive oil to the processor bowl.
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Pulse or blend at low speed until the mixture forms a thick, coarse puree.
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With the machine running at low speed, slowly drizzle in the remaining 1 cup of olive oil until fully incorporated and emulsified.
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Add the minced leftover chicken to the processor.
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Pulse briefly, no more than five seconds, just to distribute the chicken without pureeing it.
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Add the pecan pieces.
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Pulse one final time, no more than five seconds, ensuring the pecans and chicken remain identifiable chunks in the sauce.
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Transfer to a serving bowl and use immediately over pasta or in salads.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1192.6kcal
- % Daily Value *
- Total Fat 119.9g185%
- Saturated Fat 17.5g88%
- Cholesterol 53.4mg18%
- Sodium 4931.9mg206%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 6.0g24%
- Sugars 1.8g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container in the refrigerator for up to 3 days. To prevent browning, press plastic wrap directly onto the surface of the pesto before sealing.
Ingredient Substitutions: If you do not have holy basil, you can substitute with additional sweet basil or a mix of basil and spinach. For a vegetarian version, omit the anchovies and chicken, and consider adding toasted pine nuts or walnuts instead of pecans.
Variations: This pesto is highly customizable. Try adding a squeeze of lemon juice for brightness, or a pinch of red pepper flakes for heat. The pecans add a unique sweetness and crunch; toasted pecans will enhance the flavor further.
Tips: When adding the oil, do it slowly to create a stable emulsion. If the pesto seems too thick, add a tablespoon of water or pasta water. If too thin, add more parmesan cheese.
Serving Suggestion: While great on hot pasta, this chunky pesto also works well as a spread for sandwiches, a dip for crusty bread, or a topping for grilled chicken or fish.
