Pesto Chicken


This pesto had such great color. It looked so fresh, which also made it look so healthy to me as well. I made a batch of pesto to pour over chicken for tonight’s dinner.

I made my pesto using 3-1/2 cups of fresh basil, 1 entire head of garlic, 3/4 cup of walnuts, grated parmesan, olive oil, kosher salt, pepper, and red pepper flakes.

I started by adding the walnuts and garlic cloves to my food processor. Next, I gave my basil a rough chop before adding it to the food processor. Then, the kosher salt, pepper and red pepper flakes went in. Once I processed the walnuts, basil, garlic and seasonings together, I kept the processor running while I slowly poured olive oil through the feed tube. I let this process together until a paste was formed. I then added the grated parmesan and processed everything together for another half minute or so.


I then placed my chicken breasts into a glass dish and poured the pesto over the top. I had poked little holes into the meat with a sharp knife so some of the pesto would seep in.


Before roasting the chicken, I placed it on a large sheet pan with a rack in it. I cooked the chicken for 40 minutes at 425 degrees.


  • 4 boneless, skinkless chicken breasts
For the pesto
  • 3-1/2 cups fresh basil
  • 3/4 cup walnuts
  • 1 head garlic (9-12 cloves)
  • 1-1/2 cups olive oil
  • grated parmesan cheese
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 teaspoon red pepper flakes


  1. Chop basil and place in food processor.
  2. Add walnuts and garlic to food processor.
  3. Add seasonings to food processor and process for a minute or so, until all is blended together.
  4. Slowly drizzle oil through feed tube on food processor, while the processor is on.
  5. Add parmesan and process for about 30 seconds.
  6. Pour over chicken.
  7. Marinate in refrigerator for at least 2 hours.
  8. Bake for 40 minutes at 425 degrees.


Until next time, Kris



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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