Walnut Pesto Chicken

Ingredients

• 1/4 Pound Skinless Boneless Chicken
• 1 Pinch Sea Salt
• 1 Tablespoon Grape Seed or Extra Virgin Olive Oil
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 Cup Raw Walnuts
• 2 Cups Fresh Basil Leaves
• 2 Cloves Garlic
• 1 Pinch Sea Salt

Preparation

1. Slice the chicken into thin strips. Toss with salt. Heat 1 tablespoon of grape seed or olive oil in a sauté pan or griddle over medium-high heat. Cook the chicken on each side until cooked through. Set aside on a paper towel to cool.
2. Grind the walnuts in a food processor until fine. Rinse the basil and pat dry. Add the basil, garlic, and salt to the processor. With the processor running, drizzle in 2 tablespoons of olive oil until desired consistency is reached.
3. Toss with the chicken strips. Unused pesto can be kept in the fridge for up to a week.