Andrew LOVES Pesto and he's allergic to the garlic and I am allergic to the pine nuts. So that doesn't leave much one would think. But I decided to make it and it tastes JUST as good. So we just deleted the garlic and pine nuts and it's amazing!
Here you go....
INGREDIENTS
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- Salt and freshly ground black pepper to taste
- Special equipment needed: A food processor OR a bullet. I do mine in the bullet because it's smaller and clean up is MUCH easier.
Combine all the ingredients in the processor or bullet and mix until a pasty texture.
Makes 1 cup.
Brush chicken with melted butter, salt and pepper and bake it at 350 degrees for 30 minutes. Pull chicken out, brush with pesto, sprinkle with mozzarella cheese and white onion slices and bake an additional 5 minutes.
Enjoy!
**This is super yummy by the way!**
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