Minari Pesto Chicken Gemelli
Minari pesto chicken gemelli features a pesto made from Korean water parsley (minari) and walnuts, producing a herbaceous sauce distinct from classic basil versions. Minari has a clean, slightly peppery green aroma that stands apart in the finished dish. Chicken thigh is pan-seared until golden and sliced, adding protein and savory depth. Parmesan cheese and olive oil give the pesto its creamy body, while lemon juice adds brightness that keeps the oily richness in check. Gemelli's twisted shape grips the thick pesto effectively, ensuring even distribution across the pasta. The cook time runs about 20 minutes including the chicken sear.
Adjust Servings
Instructions
- 1
Trim tough minari stems, wash thoroughly, and dry completely.
- 2
Blend minari, walnuts, garlic, parmesan, lemon juice, and 4 tbsp olive oil into pesto.
- 3
Cut chicken thigh into bite-size pieces, season with salt and pepper, and pan-sear until golden.
- 4
Boil gemelli in salted water to al dente and reserve 120 ml pasta water.
- 5
Combine chicken, pasta, and pesto in a pan, adding pasta water gradually and tossing for 2 minutes.
- 6
Finish with 1 tbsp olive oil for aroma and serve immediately.
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