Ingredients Jump to Instructions ↓

  1. 1 cup 40g / 1.4oz Parsley leaves - cleaned and dry

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 2 Garlic cloves - peeled

  4. 1/2 cup 118ml Shelled walnuts

  5. 1 teaspoon 5ml Salt

  6. 1 teaspoon 5ml Freshly-ground black pepper

  7. 1/2 cup 118ml Mayonnaise

  8. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  9. 1 lb 454g / 16oz Chicken breast with wing bone and skin Intact

  10. 2 tablespoons 30ml Vegetable oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash the parsley well and dry with paper toweling. Put the parsley into the bowl of a food processor and add the olive oil. Process by pulsing until the parsley begins to puree. Add the garlic, nuts, salt and pepper and process until a smooth sauce is achieved. Add the mayonnaise and Parmesan cheese and pulse for 20 seconds to combine before pouring into serving container. Keep refrigerated. Preheat an outdoor or indoor grill or a grill pan on the stove. Brush the chicken with oil and season with salt and pepper and grill over medium-high heat until fully cooked. Serve with the parsley pesto mayonnaise. Serve with roasted tomatoes and grilled vegetables. This recipe yields 4 to 6 servings.


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