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
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.