Homemade Pesto:

1. Using a food processor, blend together the basil, pine nuts, garlic, Parmesan cheese and pepper until it is a rough paste.
2. Then while the processor is running, slowly pour in the olive oil (through the tube at the top), until combined. The pesto should be a semi-thick paste.
3. If the pesto is too dry, just add more olive oil.

Pesto Chicken:

1. Combine 1/2 cup pesto with the chicken breasts, making sure to mix and massage well. You can even poke the chicken with a fork so the pesto gets inside. If you feel like there’s not enough pesto, add more.
2. Let the chicken marinate in the pesto for at least 1 hour for maximum flavour (the longer you leave it, the more flavourful the chicken will be). You can even let it rest in the fridge overnight (just cover and store – see tips).

Grilling the chicken:

1. When you’re ready to grill, on a medium-high heat grill, add the chicken and cook for 5 minutes. Turn the chicken and grill for another 5 minutes. Turn again and finish on the grill for another 5 – 7 minutes or until the chicken is no longer pink inside (the internal temperature should be 165 degrees F).

Making the Fresh Tomato Pasta:

1. While the chicken is grilling, you can start the pasta.
2. In a large pot of heavily salted water, boil the pasta according to package directions, until it is tender.
3. Drain well and toss the pasta with the pesto.
4. Then add the tomatoes, bocconcini cheese and fresh basil.
5. Season with fresh ground pepper.
6. Serve with the grilled pesto chicken and enjoy!
7. Tip: On your table, you can offer parmesan cheese, more fresh basil and extra pesto to add to individual plates if that’s what everyone likes!