1. •2 boneless skinless chicken breasts
   

2. •2 cups lightly packed baby spinach leaves (2 ounces)
   

3. •1/4 cup pine nuts, toasted
   

4. •2 tablespoons fresh squeezed lemon juice
   

5. •1-2 teaspoons grated lemon peel
   

6. •2 teaspoons extra virgin olive oil
   

7. •1/3 cup freshly grated Parmesan cheese (optional)
   

8. • Salt and pepper
   

Heat grill or skillet to medium high.  Lightly oil cooking surface with walnut oil.  Sprinkle chicken with salt and pepper.  Grill chicken until cooked through (about 5 minutes per side). 

Combine spinach, pine nuts, lemon juice and lemon peel in a food processor.  Lightly pulse.  With processor running add 1/3 cup of the oil, blending until the mixture is creamy.  Add salt and quickly pulse.  Place half of pesto into ice cube trays and store in freezer for future use.

Transfer remaining pesto into medium bowl.  Stir in Parmesan cheese.  Salt and pepper to taste.  Serve pesto over chicken.