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.
- 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 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.