serving size: ~ 2 tablespoons
Add all of the ingredients into a blender and process until smooth. Add a splash of water if needed to help create a smoother texture.
Transfer into an airtight container and store in the fridge for up to 2 weeks or the freezer for 3 months.
Season chicken with spices. Set a carbon steel pan on high heat and once hot, spray with oil. Add the chicken and let it sear and cook on one side for 7 – 10 minutes, then flip it to sear the other side and reduce the heat to medium and allow the chicken to cook through, about 7 – 10 minutes or until the juices in the chicken run clear.
Toast the sourdough bread (if desired but highly recommended).
Spread pesto on the bread, then add the chicken, tomato, onion and lettuce.
Enjoy!