- 2 cup baby spinach leaves
- 1/4 cup pine nuts
- 2 tablespoon lemon juice
- 2 teaspoon lemon peel
- 1/3 cup olive oil
- 1/3 cup parmesan cheese
- 4 cup chicken breasts
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
Transfer the spinach mixture to a medium bowl.
Stir in the Parmesan cheese.
Season the pesto with salt and pepper, to taste.
Prepare the barbecue (medium-high heat).
Lighty oil the grill rack.
Sprinkle the chicken with salt and pepper.
Grill the chicken until just cooked through, about 4 minutes per side.
Spread the pesto over the center of each plate.
Top with the chicken and serve.
Prep Time: 15 minutes Cook Time: 8 minutesEase of preparation: easy