A good pesto can go a long way. This version from Food Network’s Robin Miller is a fresh and lively combination of zucchini with mint and walnuts. Used here with chicken breast, it would also make a great sandwich spread or dip for veggies.

Makes 4 Servings

Ingredients:

1/3 cup California walnuts, toasted

1 medium zucchini, cut into 2-inch pieces

1/2 cup fresh mint leaves

2 cloves garlic

2 tablespoons olive oil

3 – 4 tablespoons cold water

Salt and freshly ground black pepper

1 – 2 tablespoons vegetable oil, or additional olive oil, for cooking the chicken

4 boneless, skinless chicken breasts halves (about 5 ounces each)

Preparation:

1. To make the pesto, put the walnuts in a food processor and add the zucchini, mint, garlic, and olive oil. Process until smooth, scraping down the sides of the container once or twice. Add enough water to make a pesto that is just thick enough to spoon over the chicken, but not runny. Season with salt and pepper to taste and set aside.

2. Coat a stove-top grill pan or skillet with the vegetable oil or olive oil and preheat over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken to hot pan and cook 3-4 minutes per side, until golden brown and cooked through; cut into a piece to be sure it is fully cooked.  Transfer the chicken to warm plates, and spoon the pesto over just before serving. 

Love walnuts? Then try this Spring Linguine with Spinach, Peas and Walnuts, or something else from our Recipe File.