Grilled chicken with macadamia, basil and parsley pesto

Instructions

1 To make pesto, place basil, parsley, parmesan, nuts and garlic in a food processor. Blend until chopped.

2 With the motor running, slowly add olive oil and process until smooth. Add 3-4 tablespoons warm water to reach a fairly smooth consistency. Season with freshly ground black pepper.

3 Steam potato slices for 5 minutes in microwave until tender. Set aside.

4 Heat a chargrill pan or barbecue to medium-high. Spray chicken with oil and cook for 5 minutes on each side or until cooked through, sprinkling with lemon juice as the chicken cooks. Add potatoes to grill or pan and toss to brown.

5 Slice chicken and serve stacked on top of potato. Spoon pesto over chicken and potato. Serve with chargrilled vegetables.