Harvested Basil!

Ok So this is Cortney, Cris' Daughter, I also have an Aero Garden and was able to trim my basil today. I planted them on the 7th of May and was able to get almost 2 cups packed basil. I thought I would share what I did with it!
First I made home made pesto... (yummy) Did you know you can freeze Pesto for up to 6 months! I love anything that you can freeze and get a longer lasting use by date!

• 2 cups fresh basil leaves, packed (I used 1 3/4 cup basil ad 1/4 cup spinach it helps keep that bright green color)
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Then I made Pesto Chicken Florentine! My Whole family loved it and ate it all! Yes even my picky 4 year old and my 1 year old devoured it!

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry Alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry Penne pasta
• 1 tablespoon grated Romano cheese

1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve. 

Enjoy!!
Cortney