Steamed Chicken with Basil Pesto and Toasted Pine Nuts

In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick. To Assemble In a pan, toast pine nuts very lightly. Remove from heat and set aside. Steam four 4-oz each boneless, skinless chicken breasts. Place in a container, cover and allow to cool in refrigerator. Cut to around 1/2 inch thick slices. Arrange in a serving platter. Slather generously with basil pesto sauce and top with toasted pine nuts.