Traditionally, pesto is made with Parmigiano-Reggiano (parmesan cheese) as one of the core ingredients. The flavor of pesto goes beautifully with a host of other cheeses, including mozzarella.

While pesto itself is not cheese, it does often contain cheese. However, if you would prefer your pesto without cheese, you can substitute nutritional yeast or make it without (or buy vegan pesto at your grocery store).

The classic recipe includes parmesan, but there are many varieties of pesto - including ones with no cheese or any dairy (vegan pesto). It is entirely possible to get delicious store-bought pesto or make homemade pesto without any cheese.

The key ingredients of pesto:

• fresh basil (though most any leafy green or herb can be made into pesto)
• garlic
• pine nuts (which can be substituted for sunflower or pumpkin seeds)
• extra-virgin olive oil
• salt
• parmesan cheese (though this can be removed or substituted)

Pesto is nutritionally dense. A typical 1/4 cup serving will give you

• 260 calories
• 6 grams protein
• 24 grams fat
• 6 grams carbs

The amount of fat may seem worrisome, but due to the fact that the majority is unsaturated and comes from unprocessed ingredients, this fat will give you energy and may confer heart-health benefits.

Pesto is also high in antioxidants, which have been shown to protect your cells from damage.

Considered part of the Mediterranean Diet, pesto's ingredients, from basil to garlic, pine nuts, and olive oil, have all been shown to possess various benefits to your health, from reduced inflammation to even aiding the prevention of some diseases.

Pesto is most commonly used as a pasta sauce. The possible uses of pesto are vast. The simple but flavorful ingredients pair well with soups or salads; can be used to marinate meat or seafood before cooking; can be used as a pizza topping! The uses of pesto are practically endless, especially when used with another Italian seasoning flavor profile. In this recipe, pesto ties together a delicious grilled chicken sandwich as a condiment.

The name pesto comes from the Italian word for "to crush," or "to pound," referring to the traditional method of grinding pesto with a mortar and pestle. These days, most cooks find that a food processor does the job well, but the name has stuck around and can apply to a wide variety of uncooked sauces.

Pesto's miraculous flavor pairs well with... just about any meat or protein you can think of. Chicken, pork, beef, and even some fish are beautifully complemented by pesto.

At Kevin's, we only use the highest quality proteins, and that includes chicken breast. While inferior shredded chicken could theoretically be used, the Roasted Garlic Chicken entree is made with chicken breasts from chickens that have never been treated with antibiotics.

Make too many chicken pesto sandwiches for one sitting? Store them in the fridge and reheat them whenever you have a hankering.

Simply preheat your oven to the same temp as used in this recipe, place your sandwich on a baking sheet lined with aluminum foil, and heat for a few minutes, checking periodically to see how the sandwich is heating up. It may be beneficial to remove the top slice of bread to help the chicken heat more quickly. Thinking of another side for this sandwich? Healthy sweet potato fries could be a delicious counterpoint to the flavors of this dish.