FOR THE PESTO:
50g fresh basil leaves
75ml Mrs. Middleton’s rapeseed oil
25g pine nuts
Juice of half a lemon
½ clove garlic
Salt & pepper to taste
6 chicken thighs
A few pinches of parmesan
Preheat oven to 180C.
To make the pesto, place all the dry ingredients, lemon juice and 100ml oil in a blender jug and pulse. I like to leave it slightly coarse. Gradually stir in the remaining oil until the desired consistency is reached. Check and adjust seasoning.
Place the chicken thighs in a baking dish. Put a good teaspoon of pesto on top of each thigh and spread it roughly over the surface. Sprinkle a pinch of parmesan on each one and season.
Bake in the oven for 25 minutes.
Serve with a summery salad and fresh bread or new potatoes, or for a more wintery feel, roasted veg.