Ingredients:
2 cups fresh basil,
1/2 cup EVO,
1/3 cup pistachio,
1 clove garlic minced,
1/4 tsp salt,
2 organic free-range chicken breasts.
Pulse the pistachios in a food processor until they are broken up, add the basil, pulse until chopped, add the garlic, salt. With the processor on add the olive oil. Add a touch more oil for desired consistency. I like my pesto a bit chunky, so I don't over process it. Poach the chicken breasts. Allow to cool fully. Slice chicken and mix with pesto. Any left over pesto can be used as a salad dressing, refrigerated for up to 7 days or frozen for future use.