Message from Maggie:  The basil in Mr. Magpie’s garden is so healthy right now.  I decided to make a batch Giada De Laurentiis’ pesto, so we can use it on chicken, pasta, and zucchini noodles.  Speaking of, have you read my ode to a spiralizer?  Below is a link to pesto chicken.

Ingredients:

• 2 boneless chicken breasts
• 2 cups lightly packed baby spinach leaves (Note: I used basil here instead)
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons grated lemon peel
• 1/3 cup plus 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup freshly grated Parmesan

Instructions:

1. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
2. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
3. Place chicken in a ziplock bag.
4. Spread the 3/4 of the pesto over each piece of chicken and let marinate for 2 hours or over night.
5. Take chicken out of the bag and place it on a hot grill cooking it thoroughly.
6. Take chicken off the grill and spread with a little of the remaining pesto.

Allergens:

• This recipe is gluten free.