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Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.

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Ingredients for Basil Pesto & Mozarella Chicken Thighs:

1. Provide 1 jar basic Marinara Sauce
2. Prepare 6 of Boneless Skinless Chicken Thighs
3. Take to taste - Salt and Pepper
4. Require 1 jar of Basil Pesto
5. You need 4 - Tomatoes, sliced
6. You need 1 (8 oz) package sliced Mozarella
7. You need - Italian Seasoning
8. Take of Parmesan Cheese
9. Take Handful - fresh Basil, shredded
10. Give 32 oz for Angel Hair Pasta

Top with ½" oil to prevent browning. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and. Basil pesto is a fresh, aromatic, insanely flavorful sauce.

Basil Pesto & Mozarella Chicken Thighs making process:

1. Preheat Oven to 350°F
2. Pour marinara in a 13"x9" baking dish.
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper.
4. Spread pesto on each chicken thigh
5. Cover them with tomatoes, and sprinkle with salt and pepper
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
9. Toss pasta with fresh basil
10. Remove chicken from oven (don't forget to shut it off).
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
12. NOTES* Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil.

It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. Can you make dried basil pesto? And does it even taste good? Can you make dried basil pesto?

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