Chicken Salad with Walnut Rosemary Pesto

• 2 cups roasted or boiled chicken, diced
• 11/2 cups walnuts
• 7-8 stems rosemary
• 1 clove garlic
• dash salt and pepper
• 3 tablespoons olive oil
• 1 tablespoon Lemon juice

Preparation

1 Toast walnuts in a dry skillet until fragrant, then cool. Add the nuts to a food processor with rosemary, garlic, salt and pepper.
2 Stream olive oil into food prcoessor to form the right consistency. Spoon pesto over chicken and mix thoroughly. Enjoy on toasted bread.

Special instructions