Earlier this summer I planted a little herb garden just in a big pot. I did this last year as well and my herbs did wonderful. Well just a few weeks before planting this herb garden we got a dog. A co-worker of my husbands needed someone to take their dog because he didn’t get along with their other dogs. Well we ended up with him and he was just not working out for us either. Right after I planted my seeds in my herb garden, he dug them up. I was furious of course. I tried to save them and cover them back up. We ended up giving the dog away to a older lady in the areas. She loves him and thinks he is perfect. I am glad he worked out at someones house. Well anyways my herb garden hasn’t done well but not bad. I have had basil coming out my ears. I decided to make a homemade basil pesto to cover my chicken in for dinner. It was so delish. You gotta try this recipe!

9-10 chicken tenders

3 cups of fresh basil

1/2 cup of water

splash of lemon juice

1-2 garlic cloves, minced

1/2 cup of pine nuts

1 cup of shredded Parmesan cheese

Before this at least an hour or two before eating. Defrost the chicken tenders and set aside in a large zip lock bag. Blend together the rest of the ingredients.

 

Take about half of the homemade pesto and dump it on top of the chicken. Seal the bag and place in the fridge until ready to cook.

 

Once the chicken has marinated for an hour or two it’s time to cook it. Spray a 9X13 pan with nonstick spray. Preheat the oven to 350 degrees. Place the chicken in the pan and dump the pesto on top. Sprinkle some shredded Parmesan cheese lightly on top. Bake for about 25 minutes.