pulse the garlic, pine nuts and salt in a processor. Add the basil leaves and lightly pulse until roughly broken up. Add the oil and pulse once again. Whilst continuing to pulse gradually add the parmesan until you’re happy with the colour and taste (you may not need all of it). And thats it, pesto done.
For the chicken quinoa:
Place the quinoa in a pan and pour in the chicken stock. Bring to the boil then cover and simmer for 15 minutes or until air holes appear in the quinoa.
After 15 minutes remove the quinoa from the heat, add the juice of 1 lime and leave to stand with the lid on for a further 10 minutes.
Meanwhile heat up 2 tablespoons of oil in wok or large frying pan and stir fry the chicken. Once the chicken is cooked through add the broccoli and continue to stir fry. Try not to overcook the broccoli as it will lose its colour and crunch.
Fluff up the quinoa with a fork before adding 3 large tablespoons of pesto. Any leftover pesto can be frozen. Add the pesto quinoa to the chicken and stir together well. Serve with a wedge of lime and extra basil leaves.