Ingredients:
100 g firmly packed fresh basil
4 garlic cloves
50 g freshly grated parmesan cheese
50 g toasted pine nuts
80 ml lemon juice
250 ml olive oil
4 chicken breast fillets
Directions:
Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
Gradually add the olive oil, with the processor still running, and process until smooth.
Reserve 3/4 cup of the pesto.
Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.
Servings: 4
Time preparation: 75 min.
Time total: 85 min.