Basil is easily my favorite part of summer. A pesto is such a delicious and fresh flavor that is perfect for summer time. I have a ton of fresh basil growing in my little urban garden on my balcony which makes pesto a quick (and cheap) marinade for chicken.
Pesto Chicken and Tomato Kabobs
Prep time: 30 min. | Cook time: 5 min
What you need:
- 2 chicken breasts, diced into 1 inch-ish cubes
- Box of cherry tomatoes
- 1 c. fresh basil
- 2 t. Franks hot sauce
- 1 T. nut of choice (pecan, walnut, pine nut)
- 1/4 c. olive oil
- 1/4 c. Parmesan cheese (You can go without this if you’re looking for a 100% paleo recipe)
- salt and pepper to taste
- 6 or 7 skewers (depending on how big your chickens are)
- In a food processor, combine basil, Franks, nuts and Parmesan. Pulse and add the oil slowly until smooth. Taste the pesto and add S&P to taste.
- Put the pesto and the chicken in a bag. Put in the fridge to marinate for as long as you can stand it – 30 minutes will do but if you can let it set overnight, that’s ideal.
- Put the kabobs together starting with chicken then a tomato, etc.
- Grill how you like. I did it on my George Foreman – 2 minutes with it closed, then open it and flip the kabobs and cook another 2 minutes. If you cook on a regular grill, get it hot and cook 2 minutes on one side, flip and then another 2 or 3 minutes.
- Easy. Delicious. Enjoy!