cilantro walnut pesto

INGREDIENTS:
1/2 cup chopped walnuts
2 cups packed fresh cilantro leaves
5 TBS (good quality) Extra Virgin olive oil
Juice from 3-4 limes
1 garlic clove
1/2 serrano chili, seeded
Salt and pepper to taste
1/4 cup water (optional)
2-4 boneless, skinless chicken breast halves
Freshly ground pepper, to taste

DIRECTIONS:
Preheat an oven to 400°F. Spread the walnuts on a baking sheet and toast in the oven until just beginning to turn golden at the edges, about 10 minutes. Keep an eye on them…don’t let them burn!

In a food processor, combine the walnuts, cilantro, the olive oil (please don’t call it EVOO), the lime juice, garlic, chili, salt and pepper and puree until smooth, scraping down the sides of the bowl as needed. If the pesto is too thick add a bit of the water. Set the pesto aside.

Prepare a medium-hot fire in a grill and oil the rack or heat an oiled (coconut oil works great) cast iron skillet over medium/medium-high heat.

Season the chicken with salt and pepper. Place the chicken on the grill rack or skillet and cook, turning once, until cooked through, 12 to 13 minutes total.

Transfer the chicken to individual plates and spoon the pesto on top. Serve immediately. Serves 2-4.

GOES GREAT WITH: Roasted Sweet Potatoes with Cumin + Cilantro and Arugula, Avocado and Blood Orange Salad

{21 Jun 2011} {Tags: , , }