Pistou

1. Mix all of the ingredients in a blender until smooth.
2. Store the sauce in a sealed container in the refrigerator or freezer.

Spinach Pesto

1. In a blender, blend the cheese and the pine nuts for a few seconds.
2. Drizzle in the olive oil and blend the mixture until it is smooth.
3. Add the garlic and then the basil and the spinach, a little at a time, blending until smooth.
4. Use the pesto sauce immediately or refrigerate it or freeze it in a sealed container.

Pesto Chicken Roll-ups

1. Pound the chicken breasts until they are very thin.
2. Spread pistou/pesto down the center of the breast and then top with roasted red peppers, artichoke hearts and feta cheese.
3. Roll up the chicken breast as tightly as possible and fasten the roll together with a toothpick.
4. Beat an egg with 1 Tbsp milk in a shallow bowl.
5. In another shallow bowl, mix the breadcrumbs with the garlic powder, salt, pepper, cayenne pepper, thyme and Parmesan cheese.
6. Dip each rolled chicken breast into the egg and then dredge it in the breadcrumb mixture.
7. Place the chicken breasts on a baking sheet lightly coated with cooking spray.
8. Bake them at 375 degrees for roughly 10 minutes on each side, until the chicken is cooked all the way through.