Originally Published 07/15/2014 – Shereen Pavlides grills up a summertime Grilled Chicken with Hazelnut Pesto. Calkins Media video by Nancy Rokos.
Hey guys I’m Shireen with cook this today I’m making hazelnut pesto with grilled chicken so stay with me stick around because I’m gonna show you how this pesto is gonna last you all winter long My chicken marinating in the fridge just olive oil garlic just like I did it for my flank sticks chimichurri same way but I’m doing it for the chicken see it’s a great little marinade you can use there’s so many other preparations now I’m working on the pesto so in place of
Pine nuts which is very traditional with a pesto I’m using hazelnuts hazelnuts or fresh lemon juice I’m going to finish the zest at the end garlic a good extra virgin olive oil and lots of fresh basil it’s time for the pesto I have all this beautiful pesto and I
Think I brought you into my herb garden before so I have lots of basil growing so this is great during the end of the summer when I have a slew of basil what I’ll do is I’ll make this pesto several batches of it I’ll individually freeze it in portions
Pop it in the freezer and all winter long I have pesto toss it with chicken steak you name it it’s great I don’t love it with pasta though I have to be honest because I feel like this is so light beautiful and fresh I just don’t
Think it does does it justice I like it better with grilled meats even sauteed chicken steak it’s really great so in my food processor I have the hazelnuts and all this beautiful basil you want it dry so when you wash it make sure you dry it really really well
All about the olive oil here freshly squeezed lemon juice will seize it with salt and pepper I’ll give it a whip and through the feed tube I’ll run a good quality extra virgin olive oil [Applause] so my chickens been marinating for about four hours you can before our two overnight
Olive oil garlic lots of garlic minced I’m just gonna season it with salt and pepper I already had my grill heated ready to go we’re gonna grill this up hazelnut pesto and grilled chicken healthy dinner and it is an amazing so important don’t overcook your chicken I
Think we feel like we have to just kill it to death you want to cook it just throw and it really takes about four a five six ounce chicken breast eight minutes you’d be surprised that’s all it really needs and then let it rest for five
Minutes and it continues to cook now I gotta go in and have a taste you see in this pesto this is gorgeous it’s so bright so green look at this how can you resist that this is the pesto that’s gonna keep on givin all winter long you’re gonna love it
So just individually put it into tight plastic containers tight lid into your freezer take it out thought it falls really quick you can still make little chicken inside on your grill pan you can have this all winter long this is great and hey enjoy it now – so for this
Recipe go to the newspapers website and for more of my fresh in AZ recipes go to tweet meets comm going in for the concentrated bite mmm summertime