http://www.cookingwithlove.com/happening/cookbookofmonth/archive/July2008.html

Sherman Oaks Pesto with Fusilli and Chicken 2 fresh jalapeño peppers (one green, one red), seeded 1 tablespoon sugar 1 tablespoon minced ginger 1 cup macadamia nuts Grated zest of 2 lemons 1 whole head of garlic, cloves peeled 1 cup extra virgin olive oil 1/2 cup fresh mint leaves 1 cup fresh basil leaves 1/2 cup fresh cilantro leaves Salt and pepper 2 teaspoons Lawry’s seasoned salt 1 tablespoon Worcestershire sauce 1 teaspoon soy sauce 2 boneless, skinless whole chicken breasts, halved 1 pound fusilli 1/2 cup extra virgin olive oil 2 cups cherry tomatoes, halved For the pesto, blend the jalapeños, sugar, ginger, macadamia nuts, lemon zest, garlic, and 1?2 cup of the olive oil in a food processor. Add the herbs and slowly pour in the remaining 1?2 cup of the oil while the machine is running. Process until a puree is formed. Season with salt and pepper to taste. To prepare the chicken, mix the seasoned salt, Worcestershire, and soy sauce in a shallow bowl. Add the chicken and turn to coat. Marinate for 20 minutes, turning once or twice. Preheat the oven to 350 degrees. Remove the chicken from the marinade and put it in a large casserole. Cover with foil and bake for 15 to 20 minutes. To make the pasta, bring a large pot of salted water to a boil and cook the fusilli until al dente. Add the 1/2 cup of olive oil to a large skillet and heat to smoking. Cut the cooked chicken into chunks or julienne and sear in the hot olive oil. Remove and drain on paper towels. Drain the pasta and transfer to a large bowl. Add the chicken and tomatoes, then toss with enough pesto to coat but not to drench it. Serves 4 to 6