I’m a carnivore. It wasn’t until I was 20 that I started to eat salad, and 22 that I started eating sautéed vegetables. I know, I’m terrible. Pesto was out of the question until I tried this recipe. It’s not like eating a bale of hay, and I love it! I use it in pasta, stuff it in chicken breasts (recipe below), and serve it with crackers.

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Start with your food processor (or a blender could work with some patience). Pulse the following ingredients until the basil is finely chopped.

1/2 teaspoon salt
2 cups basil leafs
6 cloves garlic

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It will look like this, and the aroma of basil will be everywhere. There’s no hiding what’s for dinner tonight!

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Add the pine nuts, and continue to pulse until they completely cream into the basil/garlic mixture.

1/4 cup pine nuts

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The mixture will now look like this with the pine nuts incorporated…

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Add a steady stream of olive oil and the pesto emulsifies beautifully.

1/2 cup olive oil

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You could leave this part out to spare a couple calories, but it makes it SO GOOD, oh so just leave it it. Fold in a dab of butter and cream.

3 tablespoons butter
to taste cream

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Mix in parmesan cheese to your liking. Now your pesto is ready to serve. If you’re up for pesto stuffed chicken, here are the steps:

Pesto Stuffed Chicken

1.   Pound out 4 – 8 chicken breasts (skin side down on the cutting board). Add a layer of pesto and parmesan.

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2.   Roll each chicken breast tightly using plastic wrap, tucking in the sides (jelly roll style). Refrigerate for at least 30 minutes.

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3.   Preheat the oven and the pan to 375, and once heat add the chicken breasts.

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4.   After about 25 minutes (or 165 internal temperature), pull them out and enjoy!

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