Grilled Chicken with Spicy Pesto


4 to 6 servings
1 cup chopped walnutswalnuts1
2 cloves garlic, coarsely choppedgarlic clove2
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note red or green jalapeno pepper, 2-inch long1
2 cups (4 ounces) Asiago cheese, gratedasiago cheese2
2 teaspoons kosher saltkosher salt2
1 teaspoon freshly ground black pepperfreshly ground black pepper1
2 cups baby spinachbaby spinach2
3 cups arugulaarugula3
¼ cup extra-virgin olive oilextra-virgin olive oil¼
4 boneless skinless chicken breastsboneless and skinless chicken breasts4
1 teaspoon saltsalt1
½ teaspoon pepperpepper½


In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Season the chicken with salt and pepper. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Spoon the spicy pesto over the chicken and serve.

cook's notes

For a milder pesto, remove the seeds from the jalapeno pepper.
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