Walnut Pesto Chicken
Recipe type: Appetiser or Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
The Walnut Pesto Chicken goes well with the White Bean Salad. Be sure and locate the recipe for both of them so that you can enjoy these two dishes together.
  • ¼ pound skinless boneless chicken
  • pinch of sea salt
  • 1 tablespoon grape seed or extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup raw walnuts
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • pinch of sea salt
  1. Slice the chicken into thin strips. Toss with salt. Heat 1 tablespoon of grape seed or olive oil in a sauté pan or griddle over medium-high heat. Cook the chicken on each side until cooked through. Set aside on a paper towel to cool.
  2. Grind the walnuts in a food processor until fine. Rinse the basil and pat dry. Add the basil, garlic and salt to the processor. With the processor running, drizzle in 2 tablespoons of olive oil until desired consistency is reached. Toss with chicken strips. Unused pesto can be kept in the fridge for up to a week.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/08/05/walnut-pesto-chicken/