My basil plant has been doing wonderfully and getting nice and bushy. So for over a week, I’ve been thinking about basil pesto chicken breasts. Soon the tomatoes will be ripe and they will make the perfect side to this dish. But until then this will be great on its own!! In my opinion, this recipe is best on something baked. I find it to be a bit bitey on its own. I’m working on something a little smoother for sandwiches and such. You will need: basil, olive oil, Parmesan cheese grated, garlic (I used already minced but fresh would be better!) and a pinch of salt. I also added in a sprig of parsley. I used probably about a cup of basil, 2 tbsp grated Parmesan, 2+ tbsp olive oil, and a clove of garlic (but of course use to your taste!). I washed the basil and parsley and spun them in the salad spinner to get the excess water off. Then, I threw everything in the food processor and gave it a few spins. Then, I baked the chicken most of the way, threw the basil on, cooked a little longer, threw some mozzarella on, and voila! Dinner!