View Full Version : Dinner last night

10-12-2007, 09:57 AM
Pesto Chicken

Start by making your own pesto. I used extra virgin olive oil, walnuts, parmesan, fresh basil (from the garden), salt and pepper. Blend together. I like it chunky so I used about a cup of walnuts to 1.5 cups olive oil.

Then take chicken thighs, (which you brine all day to ensure they are well salted and moist and juicy) and marinate them in the pesto for 2 hours. Cover with foil and bake off for one hour on 400 degrees. Remove foil and let the chicken crisp for about 5 minutes.

I served this with a walnut salad (which complemented the pesto well) and bruschetta. BIG HIT! Wife loved it.

10-12-2007, 10:34 AM
delish bro

10-12-2007, 01:44 PM
Stump, try this. You'll love it. Plus if you have pesto left over it makes a killer wrap spread or is awesome on penne with grilled chicken and roasted red bell peppers.