Engineered Cooking

1. For the pesto add the garlic and pistachios to the mortar and mash into a paste with the pestle. Add the basil (in batches) to the garlic/pistachios paste and mash until completely broken down and combined.

2. Add the Parmigiano-Reggiano to the basil mixture and mash until combined. Add the olive oil to the mixture and slowly stir with the pestle and it becomes combined.

3. Reserve ¼ cup of the pesto, add the remaining pesto to the chicken thighs and place into the refrigerator for 2 ½ hours.

4. Add the olive oil to the halved peaches and salt and pepper to taste.

5. Grilled the chicken until the internal temperature reaches the doneness you desire. At the same time grill the peaches until them have slightly caramelized and have a descent amount of give to them.

6. Slice the mozzarella ¼" thick and serve with the grilled peaches and chicken. Add the remaining pesto to the mozzarella and peaches.