Lemon Pesto Chicken and Fettuccine

Ingredients:

Lemon Pesto:

- 2 cups fresh basil leaves

- 1/2 cup freshly grated Parmesan cheese

- 1/2 cup pine nuts, cashews or walnuts

- 3 cloves garlic, peeled

- Zest of 1 Meyer lemon

- Juice of 1 Meyer lemon

- 1/2 cup extra-virgin olive oil

- Trapani or Maldon sea salt

- Sarawak or Malabar pepper

Instructions:

1. Toast the Nuts:

   - In a dry skillet over medium heat, toast the pine nuts (or alternative nuts) until they are lightly golden brown. Stir frequently to prevent burning. Remove from heat and let them cool.

2. Prepare the Pesto:

   - In a food processor, combine the fresh basil, toasted nuts, grated Parmesan, peeled garlic cloves, and Meyer lemon zest.

   - Pulse the ingredients until they are finely chopped.

3. Add Meyer Lemon Juice:

   - With the food processor running, slowly drizzle in the lemon juice.

4. Stream in Olive Oil:

   - While the food processor is running, gradually pour in the extra-virgin olive oil in a steady stream. Continue processing until the mixture reaches a smooth and creamy consistency.

5. Season and Adjust:

   - Season the pesto with salt and pepper to taste. You can also adjust the consistency by adding more olive oil if needed.

6. Taste and Adjust Flavors:

   - Taste the pesto and adjust the flavors by adding more lemon juice, salt, or pepper according to your preference.

7. Store or Use:

   - Transfer the lemon pesto to a jar or airtight container. If you're not using it immediately, you can store it in the refrigerator for up to a week.

*** Chef’s Best Tip: Pan roast the peppercorns then crush them by hand (pestle and mortar)

For Lemon Pesto Chicken:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- 2 tablespoons olive oil

- 3 cloves garlic, minced

- Zest of 1 lemon

- Juice of 1 lemon

- 1 cup lemon basil pesto

For Garlic, Lemon, and Pesto Fettuccine:

- 1 pound fettuccine pasta

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- Zest of 1 Meyer lemon

- Juice of 1 Meyer lemon

- 1/2 cup basil pesto

- Salt and pepper to taste

- Grated Parmesan cheese for garnish

- Fine chopped fresh basil leaves for garnish

Instructions:

1. Prepare Lemon Pesto Chicken:

   a. Preheat the oven to 375°F (190°C).

   b. Season the chicken breasts with salt and pepper on both sides.

   c. In an oven-safe skillet, heat olive oil over medium-high heat.

   d. Sear the chicken breasts for 2-3 minutes on each side until golden brown.

   e. Add minced garlic to the skillet and sauté for 1 minute until fragrant.

   f. Pour lemon juice and sprinkle lemon zest over the chicken.

   g. Spoon pesto over each chicken breast.

   h. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

2. Cook Fettuccine:

   a. While the chicken is baking, cook the fettuccine pasta according to the package instructions.

   b. Drain the pasta and set aside.

3. Prepare Garlic, Lemon, and Pesto Fettuccine:

   a. In a large pan, heat olive oil over medium heat.

   b. Add minced garlic and sauté for 1-2 minutes until golden but not browned.

   c. Add lemon juice and zest to the pan, stirring to combine.

   d. Toss the cooked fettuccine into the pan and coat it with the lemon-garlic mixture.

   e. Stir in the basil pesto, ensuring the pasta is well coated.

   f. Season with salt and pepper to taste.

4. Serve:

   a. Plate the Lemon Pesto Chicken over a bed of Garlic, Lemon, and Pesto Fettuccine.

   b. Garnish with grated Parmesan cheese and fresh basil leaves if desired.