Chicken Soup

4 Chicken Breasts

Chicken Broth

Place chicken breasts in a pot with enough chicken broth to cover the breasts. Bring to a simmer and simmer gently for 6 minutes. Turn heat off, cover and let sit for 15 minutes then shred or cube the chicken.

In a saute pan over medium, heat 2 T. olive oil

add:

1 onion

1 clove garlic

saute for 1-2 minutes

Add

2 stalks celery

4 carrots

1 t. salt (I omitted because of the chicken broth)

1/4 t. pepper

3T. parsley

Cook until softened and add to the chicken and chicken broth.

Stir in 1-2 T. fresh pesto and serve.

This is so good! My son who doesn't like pesto and is not a soup fan, LOVED it. He keeps asking me to make it again.

Pesto Melts

I am in LOVE with these right now! A slim bun with pesto, sliced tomato and a half slice of provolone cheese. Broiled just until the cheese melts. Heavenly...

Pesto

2 cups fresh basil

4 cloves garlic

1/2 t. salt

1/2 t. pepper

1/2-3/4 cup pine nuts

1/3 cup olive oil (amount may vary)

2 T - 1/4 cup fresh Parmesan cheese

Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.

Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.

Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube trays and store in airtight container for a couple of months.