Home made pesto crust chicken

Home made pesto crust chicken

I looove pesto, especially when its homemade, my dad makes the best, especially when its mixed through pasta with chicken (yumm!!) but since moving out of home Ive had to create my own recipe. Instead of using just basil as most pesto's are made with, i have used chili and mint, and i have to say that its comes pretty close to being as good as my dad's recipe! :)

What you'll need:
2 cups of basil leaves
1 bunch of mint
1 red chili finely chopped (depending whether u like a bit of a kick)
1/2 lemon juice
lemon zest
2 cloves of garlic crushed
2-3 tablespoons olive oil
salt and pepper to taste
3 tablespoons of almond meal

2-3 chicken breast fillets (you could use salmon fillets or any fish, lamb, pork fillets)

What to do: 
In a food processor or blender, add the basil and mint leaves and pulse until a green paste, then add the garlic, lemon juice, lemon zest, olive oil, salt and pepper, chilli, and almond meal and blend until all combined. (You might need to add a little more oil or lemon juice if the mixture is really thick.

Prepare you chicken (or other protein) on a lined baking tray and put the pesto paste over the meat, covering all the top surface. Cover with aluminum foil and place in over on 180 degrees c, and cook covered for 25mins, then take the foil off and cook for another 10mins or until the meat is cooked.

When its cooked the pesto goes golden brown and crispy, serve with a wedge of lemon, fresh garden salad or steamed broccoli. You really have to try it!!

(*note: if you wanted to use this recipe as a pasta sauce or dip, just take out the almond meal)


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