Preheat grill on medium high heat. Place chicken breasts and legs in large mixing bowl; add salt, black pepper and extra-virgin olive oil. Toss chicken until well coated.

Make Pesto

Preheat grill on medium high heat. Place chicken breasts and legs in large mixing bowl; add salt, black pepper and extra-virgin olive oil. Toss chicken until well coated.

Make Pesto

Combine the basil, parsley, oregano, garlic cloves, salt and black pepper in blender or food processor; blend until mixture is course. With blender running, gradually pour 1 cup of extra-virgin olive oil into pesto; continue to blend until smooth, about 3 minutes. Add grated parmesan cheese and blend until cheese is incorporated. Transfer herb pesto to container; set aside.

Place chicken breasts skin-side down and legs on grill. After 3 minutes, give chicken breasts a quarter turn for crosshatch marks. Turn over chicken legs.  After 3 minutes flip over chicken breasts. Reduce gas to medium, close gas grill lid and let chicken cook for another 5–10 minutes depending on thickness or until pierced with a knife that juices run clear. (If using an instant read thermometer internal temperature of chicken should be at least 160–65°). Move chicken breasts and legs to a platter and let rest at least 10 minutes. Spoon herb pesto over chicken. Enjoy!