Grilled Chicken Breasts with Lemon Verbena Cashew Pesto

These grilled chicken breasts with lemon verbena cashew pesto are deeply savoury, fresh, and beautifully caramelised with lemon and honey. A simple farm to table chicken recipe packed with herbal citrus flavour.

Making Grilled Chicken Breasts with Lemon Verbena Cashew Pesto

This is one of those meals that tastes like summer cooking outdoors on a hot cast iron griddle. The chicken becomes deeply golden and juicy while the lemon verbena pesto melts into the caramelised honey lemons. It feels rustic, fragrant, and elegant all at once.

In Depth Ingredient and Nutritional value

Chicken breast provides lean protein and absorbs the bright herbal flavours beautifully. Lemon verbena brings an intense fresh lemon aroma that feels lighter and more floral than traditional herbs. Cashews create a creamy pesto texture while contributing healthy fats and richness. Olive oil ties everything together and helps carry the flavour of the herbs across the grilled chicken. Fresh lemon slices caramelise in the pan with honey, creating sweet citrus notes that balance the savoury depth of the chicken and pesto. This dish is deeply satisfying while still feeling fresh and vibrant.

Serves:

3 people

Time to Prepare:

15 min

Time to cook or cure:

20 min

Skill

Pesto making, grilling/ pan frying

Serves:

3 people

Time to Prepare:

15 minutes

Time to cook or cure:

20 minutes

Skills:

grilling/ pan frying/ pesto making

Ingredients & Tools

Ingredients

3 chicken breasts, butterflied
Salt and black pepper
Olive oil for cooking
2 handfuls tender lemon verbena leaves
100 ml olive oil
2 handfuls cashews
1/2 teaspoon coarse salt
1/2 teaspoon baie rose
1 lemon, cut into thin slices
2 lemon slices finely diced for the pesto
Honey for drizzling

Tools

Cast iron griddle pan
Pestle and mortar
Sharp knife
Cutting board
Tongs
Spoon

Useful guidelines

Allow the chicken breasts to develop a deep golden crust before attempting to turn them. If the chicken sticks to the cast iron griddle, it simply is not ready yet. Once properly caramelised, the meat will naturally release from the pan

Directions

Simply follow these steps in order to make Grilled Chicken Breasts with Lemon Verbena Cashew Pesto

Step by Step Instructions

Season the chicken in advance
Butterfly the chicken breasts and season generously with salt and black pepper at least 20 minutes before cooking. This allows the seasoning to penetrate the meat while helping the chicken stay juicy during cooking.
Prepare the lemon verbena pesto
Roughly chop the tender lemon verbena leaves. Place them into a pestle and mortar with a small drizzle of olive oil and begin pounding gently to release the oils and aroma from the leaves.
Build the pesto texture
Add the coarse salt and continue pounding the herbs into a rough paste. Add the cashews and crush them until the pesto becomes creamy but still rustic in texture. Stir in the baie rose and gradually add the remaining olive oil until the pesto loosens slightly.
Add the fresh lemon
Finely dice two slices of lemon and fold them into the pesto. This brings bursts of fresh citrus flavour and brightness to the finished chicken dish.
Heat the cast iron griddle
Place a cast iron griddle pan over medium high heat and add a little olive oil. Allow the pan to heat thoroughly before adding the chicken breasts. A properly heated cast iron pan is essential for achieving a deep golden crust.
Cook the chicken breasts
Lay the chicken breasts onto the hot griddle and do not move them until they develop a deep golden colour and release naturally from the pan. Turn the chicken and cook the second side until nearly done.
Add the lemon slices and pesto
Halfway through cooking the second side, place the thin lemon slices directly onto the chicken and smear generous spoonfuls of lemon verbena cashew pesto over the top. Drizzle lightly with honey.
Warm and caramelise
Flip the chicken breasts over very briefly for only a few seconds to warm the pesto through. Turn the chicken back so the pesto faces upward again and allow everything to simmer gently for a few moments. The honey and lemon slices will caramelise beautifully while the pesto warms without losing its freshness.
Serve immediately
Serve the grilled chicken breasts immediately while the pesto is fragrant and warm. Spoon any caramelised lemon juices from the pan over the chicken before bringing it to the table.

Storage

Refrigerator:
Store leftover chicken in an airtight container at 4°C or 39°F for up to 3 days.

Freezer:
The cooked chicken can be frozen for up to 2 months, although the pesto texture is best enjoyed fresh.

Storage Medium:
Store in glass or airtight containers to maintain freshness and prevent the pesto from oxidising.

Reheating:
Reheat gently in a cast iron pan over low heat until warmed through. Avoid overheating the pesto to preserve its fresh herbal flavour.

Frequently asked questions

What does lemon verbena taste like in pesto?

Lemon verbena gives pesto an intensely fresh citrus aroma with soft floral notes. It tastes lighter and brighter than basil pesto and pairs especially well with grilled chicken and caramelised lemon.

Can I make lemon verbena pesto ahead of time?

Yes, the lemon verbena cashew pesto can be made several hours ahead of time and stored in the refrigerator. Covering the surface with a thin layer of olive oil helps keep the herbs vibrant and fresh.

Why use cashews in pesto instead of pine nuts?

Cashews create a creamy rich texture while being more affordable and slightly sweeter than pine nuts. They work beautifully with the floral citrus notes of lemon verbena.

How do I know when chicken breasts are ready to flip?

When cooking chicken on cast iron, the meat will naturally release from the pan once a deep golden crust has formed. Trying to move the chicken too early can tear the surface and prevent proper caramelisation.

Can I grill the chicken outdoors instead of using cast iron?

Absolutely. This lemon verbena pesto chicken recipe works beautifully on an outdoor grill. The smoky flavour from fire cooking pairs wonderfully with the herbal pesto and caramelised lemons.

What is baie rose?

Baie rose, also known as pink peppercorn, has a delicate floral pepper flavour with mild sweetness. It adds fragrance and complexity without overpowering the fresh lemon verbena.

What can I serve with lemon verbena pesto chicken?

This chicken recipe pairs beautifully with grilled vegetables, roasted potatoes, fresh salads, or warm sourdough bread. At the farm, we often serve it with seasonal vegetables straight from the garden.

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