Serves 4
1 pound skinless boneless chicken
Pinch of salt
1 tablespoon grape seed or extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup raw walnuts
2 cups fresh basil leaves
2 garlic cloves
Pinch of salt (additional)
Slice the chicken into thin strips. Toss with salt. Heat 1 tablespoon of grape seed or olive oil in 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. Grind the walnuts in a food processor until fine. Rinse with 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 the chicken strips. (Unused pesto can be kept in the fridge for up to a week.) Serve with veggies, brown rice, or quinoa, or use as a spread.
