Roasted Chicken with Pesto
Updated: Aug 13, 2019
2 cups packed fresh basil (large stems removed)
3 Tbsp pine nuts (if nut-free, try sunflower seeds)
3 large cloves garlic (peeled)
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast (gives it the flavor of cheese)
1/4 Tsp sea salt (plus more to taste)
2-3 Tbsp EVOO
3-6 Tbsp water (plus more as needed)
Put all ingredients in blender and blend until smooth, scraping sides as needed.
Coat chicken with pesto.
(I used bone-in chicken but you could marinate and grill boneless as well).
Bake uncovered for 1 1/2 hours at 350 or until golden brown and cooked through.