Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.
Recipe information
Yield
Serves 4
Ingredients
1
cup chopped fresh cilantro
1
/2 cup chopped green onions
1
/3 cup salted roasted macadamia nuts
1
/4 cup chopped peeled fresh ginger
1
/4 teaspoon cayenne pepper
7
tablespoons vegetable oil
4
boneless chicken breast halves with skin
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Preparation
Step 1
Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Step 2
Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
Step 3
Transfer chicken breasts to plates. Top each with some pesto and serve.