So, I decided to make spinach/basil pesto instead. Frozen spinach is much more economical especially since I wanted to make a big batch. Of course I researched the internet for traditional pesto and spinach pesto recipes. The ingredients for pesto are pretty standard so I decided to kind of wing it and here is what I came up with.
Creamy Spinach/Basil Pesto
1/4 cup losely packed fresh Basil leaves
1/4 cup grated parmesan cheese
4 TBS pine nuts
1 tsp salt
1 tsp freshly ground pepper
2 lemons (juice and zest)
4 cloves of garlic
2TBS olive oil
1/4 cup heavy cream
1/4 cup chicken stock
Place basil in food processor and process till finely chopped. Add pine nuts and garlic and continue processing and add spinach , pepper, salt, lemon, juice and zest one at a time Stream in olive oil cream and chicken stock.
I continued to thin down the pesto with milk until I got it to a little creamier consistancy. Placed about a quarter cup over a bed of fetticuinni and toped with some left over chicken breast that cubed.
The garlic was quite strong so if you are not into strong garlic flavor or have a hot date you may want to cut back a bit on the garlic.