Grilled Pesto Chicken

Pesto

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.