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Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
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Asparagus and Jack Cheese Frittata
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By jillmurray01
on March 24, 2012
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This is soooooo easy to make and keep in the freeze/fridge for later use! The only thing I do differently is use about 1/2 of the lemon juice and peel that the recipe calls for. (It's just too lemony for me! I also sometimes grill my chicken, shred it in the pan, and cook some pasta. Then I put the pasta, pesto, chicken, and a bit of pasta water together. Let it simmer for a bit to thicken, and it makes for a bit of a heartier dish...
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