Grilled Chicken With Cilantro-Pumpkin Seed Pesto
This flavorful recipe combines the nuttiness of toasted pumpkin seeds with the fresh herbiness of cilantro to create a vibrant and fragrant pesto that perfectly complements juicy grilled chicken breasts. Serve this dish for a delicious and satisfying meal that celebrates bright and bold flavors.
— Constant Cookbook
Ingredients
- 1/2 cup hulled pumpkin seeds
- 2 cups packed fresh cilantro leaves
- 5 Tbs. olive oil
- 3 Tbs. fresh lime juice
- 1 garlic clove
- 1/2 serrano chili, seeded
- 1/4 tsp. salt, plus more, to taste
- 1/4 cup water
- 4 boneless, skinless chicken breast halves, each about 6 oz.
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F.
- Spread the pumpkin seeds on a baking sheet and toast in the oven until fragrant and just beginning to turn golden at the edges, 8 to 10 minutes.
- In a food processor, combine the pumpkin seeds, cilantro, 4 Tbs. of the olive oil, the lime juice, garlic, chili, the 1/4 tsp. salt and the water and puree until smooth, scraping down the sides of the bowl as needed. Set the pesto aside.
- Prepare a medium-hot fire in a grill and oil the rack.
- Brush the chicken on both sides with the remaining 1 Tbs. olive oil and season lightly with salt and pepper. Place the chicken on the grill rack and cook, turning once, until cooked through, 12 to 13 minutes total. Transfer the chicken to individual plates and spoon the pesto on top. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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