Pesto

Ingredients:

2-2 1/2 cups of Basil leafs

1/3 pine nuts

1/2 cup of Pecorino Reggiano

4 cloves of garlic

1/2 tsp kosher salt

1 tbsp extra virgin olive oil

Directions:

You're going to need a food processor! Put the Pecorino Reggiano cheese into the processor, I buy a block and just cube it into there. Processes it and then add in the pine nuts and continue to process. You're going to want a rough grate of it, not fine! Finally add in the rest of the ingredients and process. I keep it for about 2 weeks in the refrigerator but if you want to keep it longer freeze it.

Pesto Grilled Chicken

Prep:

Pesto (see recipe below)

Chicken breast (butterflied)

Grill Spray

Directions:

Preheat grill on high. Butterfly the chicken breast and put a good layer of pesto in the middle of it. I like to refrigerate my pesto over night so its a little hard from the oil's congealing. Spray grill with a grill spray and grill your chicken about 6 mins on each side. I like to change the direction I'm grill the piece of chicken to make cross grill marks.