Welcome to The New Hostess! My name is Lucy.

 I love to document my adventures in food, entertaining, home design, and travel. 

I created this site with the hopes of inspiring everyday tastemakers by posting easy recipes and entertaining ideas. I hope you enjoy!

Cook Simple. Share Often. 

Pistachio Pesto and Easy Lemon Chicken over Arugula

Growing up, I thought pistachios were my mom's side of the family's secret snack- ever present at July 4th, Thanksgiving and Christmas, we would go through bags and bags and bags. No one else I knew seemed to eat them! Now pistachios are having moment- even the Winklevoss twins love them. ;) This pesto is the perfect salty and garlicky combination- a delicious addition to chicken, burgers, or wraps all week long.


Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


  • 1 cup shelled pistachios
  • 1/3 cup fresh parsley, torn
  • 8 basil leaves, torn
  • 1 garlic clove 
  • 1/3 cup of freshly grated pecorino romano cheese
  • 1/3 cup good olive oil
  • 1/4 teaspoon salt
  • Dash of pepper


  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tablespoons olive oil
  • 1/4 tsp of red pepper flakes
  • Juice from 1/2 lemon
  • 1 bag fresh arugula


  1. Wash and season chicken with salt and pepper.
  2. Heat a large skillet on medium heat and add 2 tablespoons of olive oil and lemon juice. Once hot, add chicken and cook until cooked through, about 6 minutes each.
  3. While the chicken is cooking, add pistachios, parsley, garlic and cheese to a food processor. Pulse and blend until the nuts are coarsely chopped.
  4. Feel free to add more olive oil if you want your pesto to be more spreadable. 
  5. Finish by adding in salt and blending once more. 
  6. Remove chicken from heat and spread a thin layer of pesto on top of each breast.
  7. Serve on a bed of arugula, finish with a sprinkling of parmesan cheese, and enjoy!

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