Pesto is one of my favorite ingredients and so for today I would to share with you one of my favorite recipes including how to make your own home made pesto.Grilled Pesto Chicken
Boneless, Skinless Chicken Breasts
Basil Pesto (make fresh - see recipe below)
Salt and pepper
Rub the chicken with pesto and sprinkle with salt and pepper. If you have time, let it marinate in the fridge for 2-12 hours. Grill on a hot grill until cooked through.
Serve chicken sliced over the pasta of your choice tossed with pesto or with a fresh, green salad. For the salad pictured above toss spring greens, feta cheese, red onion and kalamata olives with olive oil and red wine vinegar. Sprinkle with salt and pepper.
As a substitute for chicken you can also use Boneless Tuna Belly
Basic Basil Pesto
3 garlic cloves
1/2 cup toasted pine nuts
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosley packed fresh basil
2/3 cup good quality olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil slowly, blending until incorporated. Store in a tight container in the fridge for up to a week. Or, put pesto in an ice cube tray and freeze. Store pesto cubes in a frozen bag and use on pasta, chicken and salads throughout the year!
Here is a video of another version of this recipe:
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