Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese

Combine the basil, garlic, parmesan and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Pesto Crusted Chicken

2 chicken breasts
4 tablespoons Pesto
1 tablespoon oil

Place the chicken and two tablespoons of pesto in a large zip top bag. Toss to coat.
In a large skillet over medium-high heat, heat one tablespoon of oil.
Add the chicken, and cook for three to five minutes on each side. If the pan looks too dry, add a little more oil.
If your chicken is thick, tent with foil while cooking.
Serve with extra pesto if desired


Parmesan Zucchini Fries

2 large zucchinis
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup flour
2 eggs, beaten
2 Tablespoons of water
1 cups breadcrumbs
1/2 cup grated parmesan cheese

Preheat your oven to 450 degrees F.
Slice your zucchini up into thick steak fry shapes. Cut each one in half, then quarter both halves.
In three shallow dishes, place flour, salt and pepper in one, beaten eggs and water in another, and cheese and breadcrumbs in the third.
Then, liberally coat a baking sheet in olive oil.
Grab a zucchini piece, then dip it in the flour, egg, and breadcrumb-cheese mixture. Make sure each piece is liberally coated in egg and breadcrumbs.
Place onto the baking sheet. Do the same thing with the remaining zucchini pieces.
Place your baking sheet in the oven for 10 minutes. Then flip your fries over and bake for an additional 8 minutes until browned and crispy.