If you’re anything like me, you love Pesto but have always been afraid to make it on your own.
I used store bought for years and finally caved and bought a basil plant a few weeks ago in an attempt to keep it growing and finally make Pesto from scratch.
It is incredibly easy and cheaper than store bought and you can even substitute the pine nuts for chopped walnuts since pine nuts aren’t very easy to find.
- 2 cups of fresh basil leaves (No stems)
- 2 tablespoons of pine nuts or chopped walnuts
- 2 large garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of freshly grated parmesan cheese
- salt & pepper
Combine basil leaves, pine nuts or walnuts, garlic, olive oil, and parmesan cheese in a food processor or food chopper.
Once everything is blended and combined, add salt & pepper to your liking.
Store in jars and seal tight and keep in the fridge if you are storing for later or use as sauce for pastas, flatbreads, pizza, or toss in pasta!
• Frozen Chicken Breast
• Pesto (Homemade or store bought)
• Mozzarella Cheese (Sliced or shredded)
• Tomatoes (Sliced)
• Salt & Pepper
• Lemon Pepper seasoning
• Olive oil
First you’re going to set the oven on 425 and let it heat while you are prepping your meal.
Next get your chicken breast and season it with lemon pepper seasoning on both sides.
Once the sides are seasoned, slit the sides and place in a baking dish.
Once settled in the baking dish, start stuffing the chicken with pesto in between the slits.
Next start stuffing the chicken with cheese.
After you stuff the chicken with pesto and mozzarella cheese, fold the slits over and spread a little more cheese on the top of the dish.
Slice up a tomato or two and place in the baking dish.
To finish off the dish, sprinkle salt & pepper all over and drizzle olive oil on the chicken.
Place the dish in the oven for approximately 15-20 minutes on 425. If you peek in the oven you’ll see the cheese and pesto bubbling together.
After the dish is ready, serve it up with a fresh salad and garlic bread. (I myself poured a glass of Moscato.)
– R. Vargas