Italian Chicken Pesto

Ingredients

• Two bunches of fresh basil, finely chopped
• 2 garlic cloves (or more, to taste)
• Juice of two lemons
• 3 Tbsp. (45 mL) pine nuts
• 1/3 cup (80 mL) olive oil*
• 1/3 cup (80 mL) parmesan cheese, grated
• Salt and ground pepper to taste
• 4 chicken breasts (or breasts and thighs combined)

Preparation

1. Save a 1/2 cup (125 mL) of finely chopped basil. In the blender, blend remaining basil with garlic and lemon juice.
2. In a frying pan, grill the pine nuts over medium heat. Add the pine nuts to the basil and mix while adding olive oil a little at a time. Gradually add parmesan cheese. Add salt and pepper to taste. The pesto should have an appealing thick texture (a little more olive oil will thin it while a little more parmesan cheese will thicken it.)
3. Brush the pieces of chicken with the pesto. Sprinkle each piece of chicken with the finely chopped basil set aside. Cook on the barbecue grill 12 to 15 minutes while turning from time to time until the chicken loses its pink colour.