Ingredients Jump to Instructions ↓

  1. 2 cups of fresh basil leaves

  2. 1 cup extra virgin olive oil

  3. 1/2 cup pine nuts

  4. 2 tbsps Parmigiano-Reggiano, grated

  5. 3 gloves garlic, peeled

  6. 1/2 tsp kosher salt

Instructions Jump to Ingredients ↑

  1. 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.


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