Julie’s Pesto & Pesto Chicken

I’m not a fan of basil, and I don’t care for the regular pesto; this is the recipe I created; my own version of pesto that I do like.

2/3 cup cashews (I used roasted & salted, adjust seasonings to your taste if you use raw)

2 large cloves garlic, chopped

1 to 1 1/3 cup cilantro leaves (or basil, parsley, spinach, etc)

1/4 teaspoon garlic powder

dash salt

2-3 grinds of fresh cracked pepper

pinch of Italian seasoning blend

1-2 cups extra virgin olive oil

In a food processor or blender, add all ingredients  with 1/2 cup oil, start blending. Slowly, pour in the remaining oil until the pesto becomes smooth and creamy (you may not use all of the oil).


For the Pesto Chicken:

1 piece of chicken (I used a thick breast)

about 1/2 of pesto


Preheat oven to 350°F.  Place chicken in baking dish, sprinkle with salt & pepper; cover with pesto.  Bake about 45-60 minutes or until chicken is cooked through.


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