Yes, I know. Today’s Friday Foto is two days late. Last week I was in Santa Monica, CA on a media trip and posting a Friday Foto actually on Friday just wasn’t in the cards. But hopefully, today’s post is timely enough for you to put it to good use tomorrow on Labor Day!
For us, Labor Day is a marriage of two beautiful things – signaling the unofficial end of the summer season with some serious grilling, and that time of year when so much fresh herbs and produce are in-season and ready for harvest. This recipe combines those two worlds…using lots of freshly harvested basil to make a pesto for grilling chicken.
The resulting flavors in the chicken are superb – smokiness from the grill, a crispy parmesan crust, and subtle basil flavors. (To kick up the herb flavors, we recommend topping off your grilled chicken with a dollop of pesto.) If you have the pesto already made, this is a super quick and easy recipe.
Here’s how to make it:
1 batch fresh basil pesto (page 125 of Artisanal Gluten-Free Cooking)
4 chicken breasts
1. Use 1/2 cup pesto to marinate the chicken. Set the rest of the pesto aside.
2. Grill the chicken over medium heat, turning halfway through.
3. “Dress” the grilled chicken with some of the remaining pesto.
Enjoy!
– Pete
Thanks for sharing that recipe. It’s interesting that the chicken doesn’t look green at all.
I bet it is delicious, I hope to give it a try.
Hi John… The chicken gets just the slightest bit of green around the edges, but otherwise, it’s amazing how little green there is (unless, of course, you top it off with a nice dollop of fresh pesto!).
Cheers, Pete