This fresh recipe is a light meal that satisfies while giving the body lots of nutrition. Unlike the extra virgin olive oil you find at typical grocery stores, our California Manzanillo Olio Nuovo is extremely fresh and therefore rich in anti-bacterial qualities and antioxidants! So our oils are not only delicious, but can be a healthy supplement to your daily diet.

serves 2-3

½ cup pine nuts
3 oz. Parmesan, grated
2 garlic cloves, finely grated
6 cups basil leaves
3/4 cup Branches California Manzanillo Olio Nuovo
1 tsp of salt

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

3 chicken breasts
salt and pepper, to taste
4 tablespoons of the freshly made basil pesto
1 roma tomato, sliced
1 cup mozzarella cheese

Preheat oven to 400˚F.

Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste. Spread pesto on each chicken breast. Layer tomatoes on top of the chicken. Top with mozzarella cheese. Bake for 40 minutes. Enjoy!

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