Lemon Pesto Chicken & Roasted Vegetables

This is an easy and delicious and farmer's market-tastic meal:

Pesto is delicious and so easy to make. I never actually measure anything and it always comes out great!

PESTO

1 bunch basil

1-2 cloves garlic

1/4 cup walnuts or pine nuts

pinch of Kosher salt

some good olive oil

some good parmesan cheese, grated

Blend basil, garlic, nuts, salt in food processor until well-pulverized. Then drizzle in olive oil until you reach the desired consistency.

Remove from food processor and stir in parmesan cheese.

(*Pesto freezes well, but if you are going to freeze some, leave the cheese out and add it once you have defrosted it)

CHICKEN

Marinate chicken in good olive oil, fresh lemon juice, salt, pepper, and a tblsp.

of the pesto

Grill or pan fry until cooked through (about 6-8 minutes per side, depending on thickness of the chicken)

ROASTED VEGETABLES

Pre-heat oven to 375

Clean, peel (if necessary) and chop vegetables into similar sized chunks (root vegetables work well- potatoes, beets, sweet potatoes, carrots, parsnips, turnips. Pretty much anything in season will be delicious!)

Toss with olive oil, salt, and pepper and spread out on a cookie sheet.

Bake for 35-40 minutes until golden brown and roasty!

Sprinkle with dried parsley flakes, for a little color and pizzaz.

Side note: My husband complimented me on the roasted vegetables (score one for me!)