CHOPPED Garlic Parmesan & Basil Pesto – Nut Up Industries, Inc.

CHOPPED Garlic Parmesan & Basil Pesto

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Blog Published By: Juliya Roche

For all the healthy foodies out there, here is a multi-purpose recipe you won’t want to miss out on!

CHOPPED Garlic Parmesan & Basil Pesto 

This pesto is not only extremely yummy, but its fast and easy!

Serving Size: 1 1/4 cups


3 cups of fresh basil leaves

½ cup of Nut Up Industries Garlic Parmesan Chopped almonds

½ cup grated Parmesan cheese

3 garlic cloves

½ cup extra virgin olive oil

Salt and pepper to taste


Step 1: Wash and chop Basil. Add Basil, Garlic Parmesan chopped almonds, grated Parmesan cheese and garlic cloves in a food processor.

Step 2: Blend ingredients on a pulse setting and slowly add in the extra virgin olive oil. Season to taste. (Note: the Garlic Parmesan almonds are already seasoned!)

Storage tips for homemade pesto:  Homemade pesto can be safely stored in a refrigerator for 1 week. Pesto can also be frozen in jars or plastic containers for 9-12 months!

This pesto recipe is a wonderful way to brighten and add protein to any dish.

Keep scrolling to see how our parmesan pesto gets added to a delicious family recipe below.

Creamy Pesto Chicken and Asparagus Pasta

Serves about 4

Prep Time: 15 minutes            Cook Time: 15 minutes


1 Tablespoon olive oil

½ onion, small dice

2 Boneless skinless chicken breasts

1 bunch of Asparagus

1 cup Half and Half

¼ grated Parmesan cheese

¼ cup pesto

4 cups of pasta (any pasta of your choice)

Salt and pepper to taste



Step 1: Start a pot of water on high heat and bring to a boil for your noodles! (Once water is boiling drop pasta in the water and cook 7-8 minutes for al’dente, 10-12 minutes for fully cooked)


Step 2: With clean hands, knife and cutting board start cutting down your asparagus into the appropriate bite size pieces. (note: the bottom few inches of asparagus are inedible, so by taking one and bending it tell it naturally breaks it gives you a starting point for the others!) When done breaking down the asparagus, set aside!


Step 3: Cut boneless, skinless chicken breast into bite size strips for your pasta, season with salt and pepper and set aside!


Step 4: In a large saute’ pan, begin sauteing your onions. Once saute’d, begin sauteing your chicken with the onions. Once your chicken has reached a temp of 165 degrees and is completely cooked through, add in your asparagus and saute’ until cooked.


Step 5: Add in your half and half and CHOPPED Garlic Parmesan and Basil pesto and let it simmer until it thickens. (Note: This sauce will thicken up more as the pasta cools down on your plate)


Step 6: Once sauce is thickened, add cooked pasta


Step 7: Enjoy a fresh easy meal the whole family will LOVE!



Recipe and Photos By: Juliya Roche