Summer Pesto Chicken

I will be super honest here. I never really ate Pesto. It was some weird green stuff that was kinda oily. Boy what was I thinking in my youth?! Pesto is fast becoming my favorite, shall I say, condiment. HA! The pesto itself can be used so many ways. On my plain noodles, on crusty bread for a fun appetizer or just tossed with some beautiful summer vegetables.

Most traditional pestos call for basil and pine nuts. But let’s get real pine nuts are $$$ so make the swap to walnuts, you can do cashews too. Guess what you can also use parsley. Truly a simple swap. Please be sure to use fresh as possible but you can use freshly frozen as well. No dried spices.

A side not on pesto, you can easily FREEZE ahead and pull out as need. This is a super simple and fast weeknight meal.

Enjoy

The Pesto:

• 2 cups fresh Basil or Parsley

• 1/2 cup Parmesan cheese, grated

• 1/2 - 2/3 cup Olive oil

• 1/3 cup Walnuts or Cashews

• 2 Garlic cloves

• 2 tsp lemon juice

• 2 pinches of salt

Put all ingredients into a mini Cuisinart, or small blender and blend. I do add a little more salt based on my very salty tongue. I start 1/3 oil then add to create the texture you desire. I kinda like it less smooth. You can freeze or use with in the week.

The Summer Pesto Chicken

• 8 Chicken thighs or 4 Chicken breasts

• Salt and Pepper

• 1 tbsp Oil of choice

• Halved Cherry or Grape Tomatoes

• Slices of Provolone or Harvarti

Put it all together

Season the chicken liberally with salt and pepper. In a preheated skillet or grill cook the chicken thighs 4 minutes on each side over medium heat. If you are using breasts cook more like 10 minutes each side. Once chicken is mostly cooked spoon pesto on to the top of chicken, then tomatoes and finally cheese and cover till melted.

DONE and enjoy with fresh summer veggies or a great salad!