Is there anything better than homemade pesto with basil leaves from the herb garden? I don’t think so! This pesto recipe is SO delicious and could be used on just about anything including bread, pasta and pizza. You could also use this pesto spread on a piece of fish. The options are endless when it comes to pesto, so get creative!
We served this dish with a Caprese Salad on the side, but you could do a mixed greens salad or even a pasta dish instead. If you’re looking for a wine to pair with this dish, I have included a few options below. Cheers!
Grilled Chicken with Pesto
Ingredients
Pesto Ingredients
- 3 cups packed basil leaves
- 5 cloves garlic
- ¼ cup pine nuts
- ¼ cup Pecorino Romano
- ¼ cup Parmigiano Reggiano
- ¼ cup olive oil
- 1 tsp salt
Grilled Chicken
- 4 chicken breasts
- 1 T olive oil
- 1 T garlic salt
Instructions
Making the Pesto
- Blend all ingredients together in a food processor until smooth.
- Add extra olive oil if the mixture is too dry. Keep adding more until you get the right consistency.
Grilled Chicken
- Hammer out the chicken breasts to make them a consistent thickness.
- Brush each chicken breast with olive oil and then top with a little garlic salt.
- Grill at 350°F for about 20 minutes (flipping once) until the chicken reaches an internal temperature of 165°F.
- Once the chicken is done cooking, let it rest for a couple minutes before topping it with the pesto.
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Wine Pairing Recommendations
There are several different ways you could go in terms of a wine pairing with pesto chicken. If you want a white wine, I’d suggest a crisp, dry white like a Sauvignon Blanc or a Riesling. If you want a red wine, I’d suggest a lighter bodied wine like a Pinot Noir.
- Trimbach Riesling // $18.49
- Trinchero Sauvignon Blanc // $19.99
- Twomey Sauvignon Blanc // $25.99
- Flowers Pinot Noir Sonoma Coast // $38.99
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