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Grilled Chicken with Spinach-Chive Pesto

This pesto takes less than 5 minutes to make. I served it with grilled chicken, but it would also be great with meat, on a sandwich, or even mixed into scrambled eggs.

Pesto:
1
cup baby spinach
½
cup chopped chives (about 1 oz. chives)
1
garlic clove, chopped
¼
cup toasted pine nuts
⅓
cup grated Parmesan cheese
3
tbsp extra-virgin olive oil
2
tsp lemon juice
¼
tsp salt
4
boneless, skinless chicken breasts
4
tsp extra-virgin olive oil
Salt and pepper

To make the pesto, combine baby spinach, chopped chives, chopped garlic clove, toasted pine nuts, grated Parmesan cheese, extra-virgin olive oil, lemon juice, and salt. Puree until the mixture is finely chopped. Cover and refrigerate until you are ready to use the pesto. When ready to use, bring to room temperature.

Rub each of 4 skinless, boneless chicken breasts with 1 tsp olive oil. Season with salt and pepper. Preheat the grill to high heat and then turn down to medium heat. Place the chicken breasts on the grill and cook until done, about 5 minutes on each side. Remove the chicken from the grill, let rest for 5 minutes, and then slice on a diagonal. Serve the chicken breasts with the pesto spread over top.

Serves 4.
Makes ½ cup pesto.