This riff on a pesto recipe is a great way to use up any extra green herbs you have in the fridge or garden. I use a mix of lovage, parsley and basil to make this version, but you can combine any or all of parsley, cilantro, basil, Italian parsley and lovage to make a flavourful, green base for the recipe. This makes a beautiful grilled chicken to put on top of a salad and the leftovers make incredible sandwiches or wraps the next day.
2–4 lb. of boneless chicken 1 lime