Homemade Pesto for a year!

Plant 1 basil plant in the spring and pull out in the fall. You will have pesto for an entire YEAR.

Grind in blender or food processor:
3 cups basil leaves
3 cloves garlic (4 tsp minced garlic)
1/3 cup parmesan
1 cup olive oil
1 tsp salt
2 tsp pepper
1 tbls lemon juice

Spoon the pesto into ice cube trays. Cover trays and freeze for one day. Next day, pop out pesto "icecubes" and place in ziplop baggy in the freezer.
1 Icecube = 2 tbls pesto = enough for a pesto dish for 2
2 Icecube = 4 tbls pesto = enough for a pesto dish for 4 and so on...

Creamy Chicken Pesto

Serves 4
Leftovers: Yes /reheat okay
Cook/Prep time: 30 minutes

1/2 package spaghetti

2 chicken breasts chopped
1 tbls butter
1/2 tsp minced garlic
1/2 tsp italian seasoning

2 tbls olive oil
1/2 cup chopped onion (onion powder works too)
2 tbls butter
4 tsp minced garlic
1 tbls flour
1 cup milk
1/2 tsp pepper
1/2 cup mozerella
1/2 cup parmesan cheese
4 tbls pesto (or 2 pesto icecubes)

Cook spaghetti according to package. Meanwhile...
Cook chicken in large pan with butter, garlic and italian seasoning. Set aside.

In same pan over medium heat, heat olive oil, butter, garlic and onion until onion is translucent. Add flour, pepper and milk. Reduce head to medium low. Make sure to stir well so there are no flour lumps. Let simmer for 5 minutes until slightly thickened.

Add cheeses, stiring constantly. Add pesto and chicken. Let cook 5 minutes.

Toss with spaghetti. Serve immediately.