Sunday, March 18, 2012

Grilled Pesto Chicken

  • 1/2 cup chicken stock

  • 1 cup basil leaves

  • 1 clove garlic (chopped)

  • 1/2 cut flatleaf italian parsley

  • 1/3 cup pine nuts, lightly toasted

  • 1/2 cup grated parmigiano reggiano

  • 1 lemon , zested

  • 3-4 Tbsp extra virgin olive oil

  • sea salt and freshly ground pepper to taste

  • Combine all ingredients (except olive oil) in the food processor.  Pulse while slowly streaming in olive oil until smooth.  

    Butterfly chicken breasts and add 1-2 Tbsp pesto per breast, season with additional s&p and extra olive oil (if desired).  Grill over medium heat (7 minutes first side, 5 minutes second side).  Freeze remaining pesto in ice cube tray for later use.  Great with pasta, combined with mayo on sandwiches, in soups, etc.

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