In a food processor, combine the basil, arugula, parmesan cheese, nuts/seeds, garlic cloves, salt and pepper. Pulse until finely chopped.
With the food processor slowly mixing, drizzle in the ½ c of Basil Olive Oil until 85% smooth. We like a lightly textured pesto but you can continue to process the pesto until completely smooth if desired!
Taste and adjust seasoning if needed.
The Basil Pesto can be store in an airtight container with thin layer of olive oil on top, or a piece of cling wrap pressed airtight to the pesto itself, to preserve green color.
In a ziplock bag or bowl, combine 2 tbsp Basil Olive Oil, 1 tbsp Strawberry Dark Balsamic, Italian seasoning, salt and pepper. Add the chicken breasts and marinate for a minimum of 30 minutes, up to 24 hours.
Remove the chicken from the fridge at least 30 minutes before cooking to bring closer to room temperature.
Preheat the grill or large pan to medium heat. Grill or sear the chicken for 5-7 minutes per side, or until internal temperature reaches 165°F.
Remove the chicken from the heat (leave it in the pan if you used a skillet, but remove from the hot burner) and top immediately with a spoonful of the fresh Basil Pesto and a generous slice of fresh mozzarella cheese. The mozzarella will gently melt as the chicken rests.
Top with a slice of tomato, season with salt.
Add a large basil leaf, or multiple leaves if smaller in size, or chopped/chiffonade, whichever you prefer!
Finish the dish with an additional tbsp of Basil Olive Oil and drizzle of Strawberry Dark Balsamic.
Enjoy!
4 servings