The thing with pesto is that once you've made it, you can play around with ingredients and adjust according to consistency, smell and taste. I "eyeballed" everything for this pesto because I just wanted to use ingredients I had in my refrigerator.
1/2 bunch of Spinach
A few cups of fresh basil leaves
3/4 cup of Walnuts
1-2 cloves fresh garlic, chopped
Extra Virgin Olive Oil
In the food processor, puree spinach, basil and walnuts together with some EVOO. Squeeze in juice from lemon. While the processor is going, slowly continue pouring the olive oil until you reach a smooth consistency.
Baked Pesto Chicken
1 chicken breast, sliced into 1 inch pieces
Shredded Mozzarella Cheese
Bake at 350 for 20 minutes, then change oven to broil for a little crunch and browning of the cheese!
Spread a thin layer of pesto on the bottom of baking dish
Then lay chicken pieces in dish, spread a little more pesto on chicken
and then sprinkle mozzarella cheese on top.
I was thinking I might just put the pesto on top of the chicken to cut out more oil. But this turned out with the flavor and moisture captured in the chicken and the extra pesto just seemed to crust in the dish instead of swimming under the chicken. Pretty great results!