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Katie recently gave me the task of creating something with Gourmet Garden’s Basil Paste. Gourmet Gardens creates an alternative to dry spices, and to buying and chopping fresh spices, by putting fresh spices in convenient tubes. They come in several different varieties and are available in the refrigerated part of the produce section.
I believe the paste is intended to maintain the fresh flavor of the basil for longer periods of time, which I think it successfully does. My sister made a simple basil pasta for us a few weeks ago, so that is the first thing that came to my mind. When I searched for possible recipe inspiration online I saw that a few people had made lemon basil dishes. I had a lime left over from another meal, and I prefer lime to lemon generally so I decided to incorporate lime into the dish. Katie’s parents have a grill that I currently have access to so I thought that I would grill the chicken. However, to avoid having a potentially dry, acidic plate of food I thought that I would try to make a creamy lime-basil pasta dish to go with the grilled chicken. Since, Katie is lactose intolerant, I have experimented with a few of the dairy free products that we have hear at the house. I think the dish turned out to be rather tasty. I also made a bruschetta recipe, which, paired with this recipe, was rather tasty. Here are these two recipes, and be sure to leave any comments or suggestions.
Turn on grill to prepare to grill the chicken. Bring a pot of water to a boil and cook the angel hair pasta.
In a small sauce pan, heat to medium-low and put in sour cream. Add butter, and melt both together. Add almond milk, water, and cornstarch. Let thicken, and then add lime and lime zest. Squeeze basil paste, garlic paste, and cilantro paste. Bring the heat down to low to keep sauce warm.
Put chicken on grill. While it's cooking, put basil paste and lime juice on the chicken. Alternatively, you can let chicken marinate in this same mixture for an hour or so. Grill until no longer pink.