For the Pesto: 
2 cups lightly packed basil
1/4 cup pine nuts (toasting is optional)
2 tablespoons fresh lemon juice
1/3 cup plus 2 teaspoons olive oil
1/3 cup freshly grated parmesan
Salt to taste
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with garlic salt and sea salt. Grill the chicken until cooked through, about 5-7 minutes per side.
- Combine the basil, parmesan, pine nuts and lemon juice in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
- Boil water for pasta. Add pasta and cook until al dente.
- While the pasta is still very hot, spread the pesto over the pasta and chicken. Serve and enjoy!
My absolute favorite pasta (and the healthiest) is from organicbreadofheaven.com. They have the best sprouted sourdough rigatoni pasta!