Tart, tangy, and totally mouth-puckering: just a few ways to describe delicious summer citrus fruits. Grapefruit, lemon, lime, orange, clementine, and tangerine are some of the most widely used and readily available citrus fruits. Check out our exciting new recipes that will teach you how to incorporate these naturally robust fruits into surprisingly savory dishes, in addition to making them the star of the show. You will learn how to use all parts of citrus—the zest, fruit, pulp, and juice—in recipes for a refreshing burst of flavor to cool off those hot summer days and nights.
This recipe is: Corn-Free, Egg-Free, Gluten-Free, Rice-Free, Soy-Free, Sugar-Free
Yields: 4
Total Time: 20 mins
Prep Time: 10 mins
Ingredients
- ½ cup pine nuts, toasted
- ½ cup extra virgin olive oil, plus some for grilling
- 4 boneless, skinless chicken breasts
- ½ teaspoon kosher salt, plus some
- Freshly cracked black pepper
- 3 cups packed fresh basil, stems removed
- 2 cloves garlic, minced
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- ½ cup Parmesan cheese, freshly grated
Directions
- Preheat oven to 350 degrees F. Toast pine nuts on baking sheet until lightly browned, about 5 minutes. Remove from oven and set aside.
- Preheat grill to medium-high heat.
- Drizzle olive oil lightly on both sides of chicken; season with kosher salt and freshly cracked black pepper.
- Grill chicken for 6 to 8 minutes per side, turning only once, until juices run clear and chicken is no longer pink inside.
- While chicken is grilling, place basil, garlic, toasted pine nuts, zest, juice, and ½ teaspoon of salt in a food processor. Pulse until the mixture is finely chopped.
- Emulsify the pesto* by slowly pouring ½ cup extra virgin olive oil into the basil mixture while the food processor is turned on. Turn off once all of the oil has been smoothly incorporated into the basil.
- Place a dollop of pesto onto each cooked chicken breast. Garnish with parmesan cheese and serve immediately. * To store extra pesto, place a layer of plastic wrap on top to prevent discoloration and stop skin from forming. Keep in refrigerator for a few days, or freeze in an airtight container for up to a month.
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