Fresh Basil Pesto
yield: 1 cup Pesto

2 cups Fresh Basil
1/3 cup Pine Nuts, toasted and cooled
2 Garlic Cloves
1/2 cup Extra Virgin Olive Oil
1/2 cup Fresh Parmesan-Reggiano (I used Grana Padano Stravecchio)
Salt and Fresh Ground Pepper, to taste

1. Add basil leaves and pine nuts to the bowl of a food processor. Pulse until completely chopped up.
2. Add garlic cloves to the food processor and pulse some more until garlic is fully chopped up and mixed with the basil mixture.
3. Add the oil in a slowly steady stream to the basil mixture while food processor is turned on.
4. Scrape the sides of the bowl and add the cheese. Pulse a few more times and then season with salt and pepper to taste.

Pesto Chicken Salad
yield: 4-5 portions

1 cup Fresh Basil Pesto (recipe above)
2 cups Chicken Breast, chopped in small cubes
1/2 cup Light Sour Cream
1/4 cup Mayonnaise (low fat or regular)
1 tsp Lemon Juice

1. Mix all ingredients in a large bowl. Sandwich between two fresh bread slices or serve with lettuce.