Pasta and Pesto Soup
Soups • Italian
Description
Pesto offers endless possibilities. It can be made purely with basil. Or, as in our case, you can add parsley. Or cilantro. The same goes for the other ingredients. Instead of pine nuts, you can use walnuts. Or add some cheese. Let's say, Parmesan.
Ingredients
- Chicken fillet 5 oz
- Chicken Broth 0 qt
- Garlic 4 cloves
- Spanish onions 1 head
- Pistachios 0 oz
- Basil 1 bunch
- Parsley 1 bunch
- Olive Oil 5 fl oz
- Pasta (corkscrew) 5 oz
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
In a large heated skillet, sauté the onion, sliced into half-moons, in olive oil. As soon as the onion starts to brown, add a tablespoon of balsamic vinegar and add the chicken fillet, cut into small pieces.
Step 2
Sauté the chicken until fully cooked, then pour in the vegetable broth.
Step 3
Once the broth comes to a boil, add the pasta to the saucepan and cook, stirring, until al dente.
Step 4
In the meantime, prepare the sauce. In a blender, combine basil, parsley, garlic, pine nuts, and half a cup of olive oil. Blend on low speed so that the sauce remains chunky, allowing the texture of the nuts and herbs to be recognizable. Generously drizzle this sauce over the finished soup when serving.
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