Grilled Chicken With Spinach and Pine Nut Pesto

Total Time
23mins
Prep 15 mins
Cook 8 mins

Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis

Ingredients Nutrition

Directions

  1. Heat a grill pan on medium high heat.
  2. Lightly oil the grill pan.
  3. Sprinkle the chicken with salt and pepper.
  4. Grill the chicken until cooked through, about 5 minutes per side.
  5. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
  6. Lightly pulse.
  7. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  8. Add salt and pulse.
  9. Put half of the pesto into ice cube trays and store in the freezer for future use.
  10. Transfer the rest of the spinach mixture to a medium bowl.
  11. Stir in the Parmesan.
  12. Season the pesto with salt and pepper, to taste.
  13. Spread the pesto over each piece of chicken and serve.
Most Helpful

5 5

I use this same recipe from Giada -- it is SO good. It is wonderful to freeze the spinach pesto and have for a super quick meal. Also, I LOVE putting this with some pasta as well. Very fresh and zesty!

5 5

Delicious!!! I dusted my chicken with flour, s&p, then pan fried it. The pesto was heavenly. I did have to add a little chicken broth to get my blender going. My sauce was thinner but still a winner. I froze the left over sauce for a later date. Perfect quick and tasty meal for a weekday. It's in my rotation. Funny enough that my picture looks exactly like the one posted. I think we even served the same rice!!! Will post soon.

5 5

This is a light refreshing dish. Thanks.