Grilled Chicken Skewers With Red Pepper Pesto

Submitted by DailyInspiration

"This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips. Recipe from Bon Appetite."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 10

ingredients

• 1 (7 ounce) jar roasted red peppers, drained well
• 1⁄2 cup fresh cilantro leaves
• 3 tablespoons balsamic vinegar
• 1 garlic clove, peeled
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon ground coriander
• 1 pinch ground cinnamon
• 8 tablespoons olive oil, divided
• 1⁄2 cup whole almond, toasted (about 2 1/2 ounces)
• 4 chicken breasts, skinless and boneless

directions

1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

Reviews

[GoVegan]

Fantastic pesto! I used only four tablespoons oil and it was saucy, so three may even be enough for a thicker version. Served with sliced fresh avocado, this was a perfect summer meal.