Servings:
Yield: 4 to 6 servings.
Ingredients
For the pesto:
- 1 cup chopped walnuts
- 2 clove garlic, coarsely chopped
- 1 clove (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped (see cook's note)
- 2 cup (4 ounces) asiago cheese, grated
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cup baby spinach
- 3 cup arugula
- 1/4 cup extra-virgin olive oil
For the chicken:
- 1 cup chopped walnuts
- 2 clove garlic, coarsely chopped
- 1 clove (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped (see cook's note)
- 2 cup (4 ounces) asiago cheese, grated
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cup baby spinach
- 3 cup arugula
- 1/4 cup extra-virgin olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Baking Directions:
For the pesto: 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.
For the chicken: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.
Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
