Happy Labor Day! I hope most of you have the day off and are gonna cook out! There are so many simple and delicious options for clean eaters that go great on a grill. If you are tired of the same old BBQ, try marinating your chicken in this pesto recipe before throwing it on that flame. I usually put between 12 and 18 boneless, skinless thighs into a gallon ziplock bag with one batch of this recipe and message it all together. I generally let it marinate for 2 to 4 hours, then cook it on the grill over a piece of tin foil. You can use one of those grilling grates but be careful because the oil will cause large flames when it hits the heating element. Enjoy!!!
Basil Pesto
Total Time:
5 min
Prep
5 min
Yield:
1 cup
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Copyright 2003 Television Food Network, G.P. All rights reserved
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