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Tomato-Basil Pesto with Roasted Chicken



Adapted from Hy-Vee "seasons" recipe


  • 1 C + 3 C cherry tomatoes, quartered
  • 3/4 C chopped basil, plus more for garnish
  • 1/3 C + 3 T natural almonds, toasted
  • 3 1/2 T (plus more for drizzling on pasta) of The Olive Bin's Garlic Olive Oil
  • 2 T of The Olive Bin's Basil Olive Oil
  • 1 garlic clove
  • 2 T yeast, optional
  • Sea salt and fresh ground black pepper, to taste
  • 1 (12 oz) pkg pasta of choice (such as tricolor rotini or bowtie), cooked and drained
  • 3 C chopped cooked rotisserie chicken


  1. For pesto, in a food processor, combine 1 C tomatoes, 1 C basil, 1/3 C almonds, olive oils, garlic, and, if desired, yeast. Cover and process until smooth. Add remaining almonds and pulse until mixture is coarsely chopped. Season to taste with salt and pepper.
  2. In a large bowl, combine cooked pasta, pesto, chicken, and remaining tomatoes. Drizzle with additional olive oil. If desired, carnish with additional basil.


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