Pesto Primavera

My amazing food processor hasn’t seen much action lately. So, I decided to make some homemade pesto! I prefer fresh pesto because it has more flavor, and you can taste the olive oil better.

I bought this brown rice pasta for the first time to try it out in comparison to whole wheat pasta.

The verdict: I loved it! However, I will say that it is harder to get that “al dente” texture It is softer, but not mushy.

Then, I bought a rainbow of veggies to roast and put in the pasta: broccoli, zucchini, red onion, yellow pepper, red pepper, and carrots!

Pesto Primavera

Cook Time: 45 minutes
Servings: 8 ( see picture of quantity below–makes a lot!)


  • 14-16 oz. of a whole wheat pasta or brown rice pasta
  • 1 pound chicken breasts
  • 1 tsp. garlic powder
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 slices red onion
  • 1 large zucchini (or 2 small), sliced
  • 2 broccoli crowns, chopped
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. dried parsley
  • salt and pepper

For the pesto:

  • 2 small basil plants (about 3 cups fresh basil)
  • Juice of 1 lemon
  • 4-5 cloved garlic
  • 1 cup pine nuts
  • 1/3 cup grated or shredded Parmesan cheese
  • 4 Tbsp. olive oil (or just drizzle in until becomes a creamy texture)
  • salt and pepper


  1. Preheat the oven to 400 F.
  2. Cook the chicken in a saute pan with 1 Tbsp. olive oil on medium heat. Add salt, pepper, and garlic powder. When finished (cook to 165 F), allow to cool, slice and set aside.
  3. While the chicken is cooking, prepare the vegetables. Chop them up, and place on a baking sheet. Add salt, pepper, parsley, and 1 Tbsp. olive oil. Mix with your hands on the baking sheet to allow the oil to coat the vegetables.
  4. Roast the vegetables for about 20-30 minutes. Stir halfway.
  5. Meanwhile, for the pesto, add of the pesto ingredients above to the food processor, except the oil. Pulse those ingredients. Then, add in the olive slowly until you reach the desired consistency.
  6. Boil and cook pasta according to package directions.
  7. Combine the cooked pasta, sliced chicken, vegetables, and pesto in a large serving bowl or Tupperware.
  8. Garnish with fresh basil, red pepper flakes, or parmesan.

Tip: You can make extra pesto and freeze it for future use. Or, just make the pesto ahead of time to save on cooking time.

This recipes makes A LOT. But, it is good because then you will have plenty of leftovers for all your hard work!

Then, I sat and enjoyed my meal in peace and quiet, then watched The Ringer on Netflix!


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