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1
Put the basil and olive oil in your mini food processor and chop it up
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2
Add in your lemon juice, garlic, salt and pepper, and about half of the pine nuts (you can add them all if you want, but I like to have some chunky ones in there).
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3
You can add about 1/2 a cup of parmesean too, but I was trying not to make it too cheesey. And I think the cheese might melt weird if it's in the crock pot for too long.
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4
Blend it up, and throw in the extra pine nuts afterwards if you held them aside.
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5
Now open your broth and put it in your crock pot
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6
You can add less than a can if you're only going to cook the chicken for 6-8 hours. I often have to leave mine for up to 10 hours, so I add more broth to keep it from drying out.
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7
Add the chicken in the pot.
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8
Throw your pesto on top of the chicken.
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9
I added some leftover onions too.
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10
Set the crock pot to low.
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11
Come back about 7 1/2 hours later
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12
(again, add more or less broth depending on how long you're going to be gone and how strong you want the taste to be)
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13
Throw some deeeelicious parmesean cheese on top of that baby.
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14
And then let it cook for another fifteen minutes, or until the cheese turns into melty goodness
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15
Serve over pasta, in a sandwich or with veggies.
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16
Spoon some of the pesto-y onion-y broth-y goodness on top for an extra treat
