By Giada De Laurentiis; Photographs by Amy Neunsinger
What makes this pesto different is that I use walnuts instead of pine nuts and spinach and mint in place of basil. This recipe makes eating raw spinach exciting -- and, trust me, I'm not a spinach-salad kind of person! But I really enjoy it this way. The mint sweetens it and the salty Parmesan seals the deal. Cumin gives a spice to the chicken, which pairs so well with these flavors.