Ingredients

• 1½ - 2 cups loosely packed basil leaves
• 2 cloves garlic, crushed and peeled
• 2 tsp grated fresh ginger
• ¼ cup pinenuts
• 2 red chillies, deseeded
• 1 tblsp sesame oil
• 6 tblsp peanut or light olive oil
• 1 tblsp brown sugar
• 2 tblsp chopped fresh coriander
• 4 single chicken breasts, with skin on

Method

1. Put the basil, garlic, ginger, pinenuts, chilli, sesame oil, peanut oil, sugar and coriander into a food processor and process until the mixture forms a smooth paste. Add a little more peanut oil if you have to. Season with salt and pepper.
2. Slash each chicken breast, three times, through the skin. Toss the chicken breasts in the mixture and leave it to marinate in a covered container in the refrigerator for 2 hours to overnight. The longer you leave the chicken, the more intense the flavour.
3. BBQ on a well-oiled, pre-heated medium solid grill plate or grill bars until the chicken breast are cooked right through. Do not over cook over too high a heat, as you will burn the chicken before it is cooked. Allow about 20 minutes, turning once.
4. Serve with salad greens and grilled limes or a dash of vinaigrette.

Cooks Tips

This pesto will keep well if frozen in ice cubes, and then you can easily add one or two to any marinade when you are in a hurry. Marinating Time: 2 hours or overnight