Friday nights give me the great excuse to sit outside on the deck, grill and not worry about anything. Last night was no different. The sun was setting, the freeway near my very affordable apartment was buzzing, the music was turned up and the grill was hot! I couldn’t ask for more. With the warm food, a slight breeze and a nice cold beer all was right with the world.
Pesto Chicken Skewers, Grilled Corn & Walnut Pesto
Pesto Chicken Skewers
1 lb. chicken breast, cut into tenders
½ cup walnut pesto (recipe below)
8 skewers (soaked in water for at least 1 hour)
In a shallow bowl, toss chicken with enough pesto to coat (save the rest of the pesto for another dish). Allow to marinate for 2 hours or up to one day.
Thread chicken onto skewers and grill over medium high heat until juices run clear, turning once.
4 ears corn, unshucked
2 cloves garlic, finely minced
4 TBS olive oil
Soak corn in cold water for one hour.
Grill over medium heat, turning occasionally (roughly 14 minutes).
While corn is cooking (or ahead of time), stir garlic and olive oil together.
Shuck corn and serve with garlic olive oil.
I bunch basil (roughly 1 cup leaves, tightly packed)
3 cloves garlic
½ cup walnuts
¼ cup extra virgin olive oil
½ cup Parmesan
Salt and Pepper to taste
In the bowl of a food processor, roughly chop basil, garlic and walnuts. Stream in olive oil. Pulse in the Parmesan and season with salt and pepper to taste. Recipe in print-friendly format