top of page

Chicken with Hazelnut Pesto and Asparagus




2 tbsp oil

1 tsp Fresh thyme 

2 Garlic clove, chopped 

Salt and pepper 

2 170g Chicken breast, skinless and boneless 

10 Spears of asparagus 

150ml White wine


For the pesto:


1 Garlic clove 

100g Hazelnuts 

3 tbsp Flat leaf parsley 

1 tbsp Fresh tarragon 

1 spring of fresh thyme 

80g Grated parmesan cheese 

1/2 lemon juice only  

100ml Rape seed oil or a light olive oil 


Here’s how:


Pour the oil onto a plate and add the fresh thyme as well as the chopped garlic. 

Season the oil with salt and pepper, then place the chicken breasts into the oil and leave to marinated for 10 minutes. 

Pre heat a non stick frying pan and add the chicken breasts. 

Cook the chicken for 6-7 minutes on each side. 

When you turn the chicken over add the butter and white wine, as well as an extra crushed garlic clove and a sprig of thyme. This will add lots more flavour to the dish. 

Meanwhile, snap the asparagus in half and where it naturally breaks, that’s where it’s tender. 

Throw the tops of the asparagus into the pan with the chicken and continue to cook. 

To make the pesto, place the crushed garlic clove into a pestle and mortar with the hazelnuts to grind and crush together.

Add the chopped parsley, tarragon and fresh thyme. 

Grate in the cheese and squeeze in the lemon juice. 

Pour in the oil and stir together. 

Taste the pesto and season according to your taste.

When the chicken is cooked add some of the pesto on top of the chicken and serve. 


The leftover pesto will keep nicely in the fridge for up to 2 weeks and is amazing stirred through pasta for a simple supper. 


A good wine for this pesto recipe would be a chilled bottle of sauvignon Blanc or a Gruner Veltiner 


Recipe by Peter Sidwell 

Chicken with Hazelnut Pesto and Asparagus

    bottom of page