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Nutrition Facts
Serving Size 1 (359g) Recipe makes 2 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar
Calories 1103
Calories from Fat 757		(68%)
Amount Per Serving		%DV
	Total Fat 84.2g	129%
	Saturated Fat 8.8g	44%
	Monounsaturated Fat 53.7g
	Polyunsaturated Fat 17.7g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 28mg		1%
Potassium 1147mg		32%
Total Carbohydrate 65.0g		21%
	Dietary Fiber 22.1g	88%
	Sugars 5.8g
Protein 35.5g		71%
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Mock Pesto Pasta Salad

Recipe #397807 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1424163
Nov 4, 2009

This is so delicious and healthy. It's also a great way to economize because almonds are so much cheaper than pine nuts. The garlic, salt and oils should be added to your preference. I love to make this for supper, and then save the leftovers for lunch!

SERVES 2 (change servings and units)

Ingredients

2 cups fresh basil leaves
2-4 whole garlic cloves
3-4 tablespoons olive oil
8 ounces slivered almonds
sea salt, to taste
2 cups cooked pasta
4 ounces cooked chopped chicken
2 tablespoons dried cranberries
1-2 tablespoon balsamic vinegar, vinagrette

Directions

1
Combine in a food processor:.
2
basil, garlic, olive oil, almonds, salt.
3
process until well blended.
4
add more oil if you prefer.
5
Combine the hot pasta and the chicken. Pour pesto over both. Add dried cranberries and some slivered almonds. Toss to coat. Add the balsamic vinegar if you prefer the dish to be saucier.