Gilroy Garlic recipe

Luke and I went to the Gilroy Garlic festival this weekend and I want to share a very tasty recipe we picked up:

Olive Garlic Pesto
Ingredients:
-10-20 cloves of peeled garlic (depends on how garlicy you want it)
- 3/4 c Clamatto Olives, pitted
- 3/4 c Green Olives (garlic stuffed if you prefer)
- 3-4 c basil (one large bunch from the grocery store)
- 2 c. flat leaf (Italian) parsley (one large bunch)
- 1/2 c sundried tomatoes in oil (or reconstituted overnight in water if dried)
- 3 T capers
-olive oil
-balsamic vinegar
-1/4 c. chicken broth
-4-6 boneless skinless chicken breasts, cut into bite-sized pieces
-1 package of romanita tomatoes, or 5-6 regular sized roma tomatoes, cut into 1/4 or 1/6 cubes
-linguini or spagattini
-fresh grated parmesan, romano or Locatelli cheese (for topping)

Put everything from garlic to capers into a food processor. Add a generous dash or two of balsamic and olive oil (2T- 1/4 c depending on your preference for your pesto). Blend until smooth.

Boil water, add pasta, cook according to instructions on package.

While pasta is cooking, add olive oil to pan and cook chicken on Med-high heat. The pan will be hot, you want the chicken to brown quickly. When the chicken is almost done, add the tomatoes and cook 3-4 min or until they begin to soften. Deglaze the pan with 1/4 c. chicken broth.

Drain pasta and add to pan with chicken. Add pesto. Mix.

Top with freshly grated cheese and garnish with basil.

Leftover pesto can be frozen and spread over crustinis as an appetizer. Or stuff a portobello mushroom cap, sprinkle with red pepper flakes, top with mozzarella, put in oven until cheese is bubbly and, voila! Dinner.