Thursday, July 5, 2012

Spicy Pesto...LOVING

Are you all watching The Bachelorette? I sure am and am loving it, however, I'm now conflicted between Sean and Jef! A few girlfriends and I have been watching some of the Mondays and I've been hosting us.

This last Monday I made this Spicy Pesto over Grilled Chicken and it was excellent, I really enjoyed it! I had seen the lovely Giada making this on a Today Show segment about all things pesto and thought it sounded so tasty.

 The great thing about this recipe is that the pesto can be made ahead of time so all you have to do right before is grill the chicken. For a further shortcut I used boneless skinless chicken tenders because they grill up faster and I think they are easier to eat too. Just remember to take the pesto out of the fridge when you start grilling the chicken so it comes to room temp.

I served this dish with a watermelon/tomato/feta salad and roasted kale chips. Those recipes will be coming soon!


Grilled Chicken with Spicy Pesto via Giada De Laurentiis

grilled chicken with spicy pesto


4 to 6 servings
1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 green jalapeno pepper, stemmed and coarsely chopped
2 cups (4 ounces) Asiago cheese, grated
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups baby spinach
3 cups arugula
¼ cup extra-virgin olive oil
4 boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper


In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Season the chicken with salt and pepper. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Spoon the spicy pesto over the chicken and serve.

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