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
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.
