Is there anything better than homemade pesto with basil leaves from the herb garden? I don’t think so! This pesto recipe is SO delicious and could be used on just about anything including bread, pasta and pizza. You could also use this pesto spread on a piece of fish. The options are endless when it comes to pesto, so get creative!

We served this dish with a Caprese Salad on the side, but you could do a mixed greens salad or even a pasta dish instead. If you’re looking for a wine to pair with this dish, I have included a few options below. Cheers!

Grilled Chicken with Pesto

Print Recipe

Prep Time 15

Cook Time 30

Servings: 4 people

Course: Main Course

Ingredients Method

Ingredients

Pesto Ingredients

3 cups packed basil leaves
5 cloves garlic
¼ cup pine nuts
¼ cup Pecorino Romano
¼ cup Parmigiano Reggiano
¼ cup olive oil
1 tsp salt

Grilled Chicken

4 chicken breasts
1 T olive oil
1 T garlic salt

Method

Making the Pesto

Blend all ingredients together in a food processor until smooth.
Add extra olive oil if the mixture is too dry. Keep adding more until you get the right consistency.

Grilled Chicken

Hammer out the chicken breasts to make them a consistent thickness.
Brush each chicken breast with olive oil and then top with a little garlic salt.
Grill at 350°F for about 20 minutes (flipping once) until the chicken reaches an internal temperature of 165°F.
Once the chicken is done cooking, let it rest for a couple minutes before topping it with the pesto.

Wine Pairing Recommendations

There are several different ways you could go in terms of a wine pairing with pesto chicken. If you want a white wine, I’d suggest a crisp, dry white like a Sauvignon Blanc or a Riesling. If you want a red wine, I’d suggest a lighter bodied wine like a Pinot Noir.