Pesto Changeo

My basil has been growing like crazy, so I finally got around to making pesto last night.

I adapted this recipe from a few others but since I've never made it exactly like this before, I'll have to let you know how it turns out.

Pesto

• 1/3 cup toasted pine nuts (saw them toasted once on TV and since I love toasted pecans on salads....I thought I would prefer toasted pine nuts in my pesto.)
• 4 cloves garlic
• 3 cups of basil leaves (packed)
• 1/2 tsp kosher salt (I was a little more generous)
• 1/2 tsp black pepper
• 3/4 cup olive oil
• 1 cup grated parmesan cheese

I heated a non-stick saute pan on medium until hot and then added the pine nuts.  I tossed and toasted them for 1 - 2 mintues, just until I could start to smell their aroma. I put the pine nuts and garlic into a food processor and pulsed for about 30 seconds.  I then added the basil, salt and pepper and turned the processor on low.  I slowly added the olive oil.  When compbined, I removed the top and added the parmesan cheese and processed for about 1 minute.

I then poured the pesto over two boneless chicken breasts (which I had sliced in half lengthwise, cause they were just too big.) They have been marinating in the fridge for about 24 hours.

I am grilling these tonight, so if...and this is a big if, I can remember to take a picture of the finished product, I will update this post with a new picture.

Update:  Needless to say, we all sat down for dinner and ate the chicken...all gone, before I remembered I was supposed to take a picture.  So sorry.  I'm such a bad blogger.


Next time I using this on a pasta.