This one’s more of a “put stuff in a bowl and mix it til it tastes good” kind of a recipe, but I looked up a bunch of other Pesto Mayo recipes to at least get an idea of proportions and percentages. Here goes.
Pesto Mayo Chicken Salad
1 lb. chicken breast – cooked and chopped/shredded
1/4 cup mayonnaise
1 tbsp. minced garlic
1 cup fresh basil leaves (loosely packed)
1 tbsp. lemon juice
salt & pepper to taste
1/4 cup pine nuts
Place basil leaves in food processor and pulse until finely chopped. Add mayo, garlic, and lemon juice. Mix well. Add salt and pepper to taste. Adjust amounts of mayo, garlic, and lemon juice accordingly until a nice, herby, spring green color is reached.
Place chopped chicken into mixing bowl. Add pesto mayo and pine nuts. Stir until well mixed. Serve generous portion on a crusty bread roll with potato chips. If serving to Mandi or Jessie, include a bottle of chilled beer on the side.