Pumpkin Seed and Pecan Pesto with Chicken Breasts

Another favorite recipe for breastfeeding parents, and meal prepping for busy parents this is an easy meal to make in bulk or swap out the protein, and add extra vegetables to. I love adding coconut milk and grape tomatoes at the end for added fat, and vegetables.

Ingredients

• 2 1/2 cups fresh basil, packed

• 3/4 cup pumpkin seeds, raw and hulled

• 1/4 cup pecans

• 1/2 cup finely grated parmesan cheese and pecorino romano

• 1 large lemon, juiced

• 3 cloves garlic

• 1/2 teaspoon salt

• 1 cup extra virgin olive oil plus extra for drizzle

• 4 chicken breasts

• 1 box of cooked gluten free pasta -https://amzn.to/3Ehj1Li

Instructions

• Preheat oven to 375

• In a pan, lay chicken breasts out and drizzle olive oil and salt/pepper

• Once preheated, cook chicken in oven for 35 minutes or until fully cooked

• Cook pasta to directions on box and strain

• While cooking pasta, in a blender combine basil, pumpkin seeds, pecans, lemon juice, cheese, olive oil, salt and garlic. Pulse until well blended.

• Mix pasta and pesto together, cut the chicken into bite sized pieces, and combine with the pasta

• Serve with sourdough, or a salad