Ingredients:
800g chicken thigh fillets, trimmed, halved
2 teaspoons olive oil
Basil pesto
2 cups firmly packed fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves, peeled, quartered
1/2 cup finely grated parmesan cheese
2 tablespoons lemon juice
1/3 cup olive oil
800g chicken thigh fillets, trimmed, halved
2 teaspoons olive oil
Basil pesto
2 cups firmly packed fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves, peeled, quartered
1/2 cup finely grated parmesan cheese
2 tablespoons lemon juice
1/3 cup olive oil
Method:
Step 1: Make basil pesto: Place basil, pine nuts, garlic and parmesan in a processor. Process until roughly chopped. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream. Process until combined. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required.
Step 2: Preheat a barbecue plate or chargrill on medium. Brush chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until cooked through.
Step 3: Top chicken with pesto. Serve.
Step 1: Make basil pesto: Place basil, pine nuts, garlic and parmesan in a processor. Process until roughly chopped. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream. Process until combined. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required.
Step 2: Preheat a barbecue plate or chargrill on medium. Brush chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until cooked through.
Step 3: Top chicken with pesto. Serve.
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