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servings:

Use this pesto recipe, adapted from chef Tom Colicchio's 'wichcraft restaurant, to make his Chicken Breast with Roasted Peppers and Mozzarella. Photo Credit: Bill Bettencourt

• 1 cup packed spinach leaves, rinsed well
• 1 cup packed basil leaves
• 1/4 cup grated Parmesan or Romano cheese
• 1 teaspoon chopped garlic
• 1/3 cup extra-virgin olive oil
• 2 tablespoons toasted pine nuts
• Coarse salt and freshly ground black pepper

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