This recipe from the October issue of Cooking Light magazine takes the basic sauce and turns it into a quick chili, proving pesto isn’t only for pasta.

Chicken Chili With Pesto

2 teaspoons vegetable oil
3/4 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped celery
1/4 cup canned chopped green chilies
3/4 cup teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can canelli beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can fat-free less sodium chicken broth
3 tablespoons classic pesto (recipe follows)

Heat oil in a Dutch oven over medium high heat. Add onion and chicken, saute 5 minutes. Add carrot, bell pepper and celery; saute 4 minutes. Add chilies and the herbs and spices, beans and broth; bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in pesto.

Makes 4 servings.

Classic Pesto

2 tablespoons coarsely chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt

Drop nuts and garlic through food chute with food processor on, process until minced. Add oil, pulse 3 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Makes 3/4 cup.

Nutrition information per serving: 327 cal., 30.3 g pro., 30.7 g carbo., 8.5 g total fat (1.8 g saturated fat), 52 mg chol., 769 mg sodium