Ingredients
one bunch of fresh basil
1/4 cup fresh pine nuts toasted lightly
parmesean reggiano (about one half cup (grated)
extra virgin olive oil (about 1/2 cup
salt and pepper to taste
3 large cloves of fresh garlic (crushed and chopped)
8 large chicken cutlets pounded thin (marinated in oiive oil, salt and pepper)
Preparation
place all ingredients (except chicken cutlets) in a food processor and pulse to produce a thick grainy paste mixture… Grill chicken cutlets (turning so that cutlets have nice grill marks)..place on a platter and while still hot, spread each cutlet with the pesto…
