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



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