Grilled Chicken With Spinach And Pine Nut Pesto
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Pine Nut (toasted)2 tbsps
Lemon Juice (fresh)2 tsps
Lemon Peel (grated)1
Salt1 cup
Freshly Grated ParmesanDirections:
1
Watch how to make this recipe
2
Heat a grill pan on medium high heat
3
Lightly oil the grill pan
4
Sprinkle the chicken with salt and pepper
5
Grill the chicken until cooked through, about 5 minutes per side
6
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor
7
Lightly pulse
8
With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy
9
Add salt and pulse
10
Put half of the pesto into ice cube trays and store in the freezer for future use
11
Transfer the rest of the spinach mixture to a medium bowl
12
Stir in the Parmesan
13
Season the pesto with salt and pepper, to taste
14
Spread the pesto over each piece of chicken and serve