Scotch Bonnet (Naga) Pesto
Scotch Bonnet (naga) Pesto Chicken - Homemade Pesto.
I bought two basil plants from sainsbury and they smelt so fresh that I had to make something with them. What better than a freshly made pesto? But I had to add some thing to make it a little hot, and I had a naga (scotch bonnet) in the fridge. I made the chicken with the pesto and had it with penne pasta. It tasted soooooo good.
500g chicken thigh, cut in small pieces
3 tbs olive oil
salt to taste
For the Pesto I cup of fresh basil leaves 8 - 10 Macadamia nuts (roasted) 10 Pitted olives 2 garlic clove 2 tbs olive oil Half of Scotch bonnet Salt to taste
METHOD 1. First make to pesto by placing all the pesto ingredients in a small food processor and blitz into a course paste.
2. Heat oil in a skillet and fry the chicken for approximately 15 minutes, until the chicken is sealed and cooked.
3. Add the pesto, mix well and cook for 5 more minutes.
4. Take off the heat. Add fresh basil.
Pesto chicken is perfect with penne pasta or topped on leafy salad.