100 Fresh Basil
4 Garlic Cloves
50 Parmesan Cheese
50 Pine Nuts
80 Lemon Juice
250 Olive Oil
4 Chicken Breast Fillets


Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
Gradually add the olive oil, with the processor still running, and process until smooth.
Reserve 3/4 cup of the pesto.
Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
Place the chicken on a tray and cook under a medium grill (broil for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.,
Serve with roasted vegetables, (such as eggplant, capsicum, red onion and the reserved pesto.