How to make
1. Boil the meat in slightly salted water for about 25 minutes or until tender. Allow to cool and cut it into pieces.
Season the chicken with lemon juice, black pepper, a little olive oil, salt and oregano.
2. Put the basil leaves along with the nuts, garlic and half of the olive oil in a blender. Blend everything at medium speed. Blend until smooth or a bit lumpy, whatever you prefer.
Dilute the pesto with the remaining olive oil and add the parmesan and stirr until you get a smooth mixture.
3. Boil the spaghetti according to the manufacturer's instructions. Preferably, al dente.
Strain the water and mix with as much pesto as you like and the rest can be stored in the refrigerator for up to several days.
Distribute the spaghetti into plates and place the chicken fillet on top.
Optionally, you can top it off with fresh basil leaves.
Enjoy your meal!
