Spur-Of-The-Moment Pesto

This isn’t your standard pesto. Two varieties of basil (globe and holy) give it a more complex, slightly peppery flavor that single-basil versions can’t touch. Anchovies melt into the background, adding a salty umami punch without any fishiness.

What makes this a “spur-of-the-moment” recipe is that it uses leftover chicken, turning a simple sauce into a hearty meal. The chicken and pecans get pulsed in at the very end, just a few seconds, so they stay chunky and give every bite real texture.

Drizzling the olive oil in slowly while blending is a must. Dumping it all in at once won’t emulsify properly and you’ll end up with an oily, separated sauce instead of that silky, thick consistency you’re after.

Chef Tips

• Use the best olive oil you can find. In a raw sauce like this, cheap oil tastes cheap.
• Pulse the chicken and pecans separately for just a few seconds each. You want pieces, not paste.
• If the pesto is too thick, thin it with a splash of pasta cooking water. The starch helps it cling.
• This keeps in the fridge for 3-4 days. Press plastic wrap directly on the surface to prevent browning.

Variations

• Swap pecans for traditional pine nuts or walnuts.
• Skip the chicken for a vegetarian version that works as a spread or dip.
• Use all globe basil if you can’t find holy basil; add a few fresh mint leaves to mimic that peppery note.