11 ingredients
4 tablespoon Olive or extra virgin olive oil
2 tsp Lemon peel or zest raw
20 oz Chicken breast boneless skinless raw
1/4 cup Pine nuts raw
1 cup Basil fresh or raw herb
1 cup Parsley fresh or raw herb
1 clove Garlic raw
1/2 tsp Salt
1/2 tsp Pepper black
1 avocado Avocados raw
2 tablespoon Lemon juice raw
5 steps
- Prepare an outdoor grill or grill pan for medium heat.
- Whisk together 1 tbsp oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes.
- Combine the pine nuts, basil, parsley, garlic, salt and pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tbsp oil and process until smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken with the pesto on the side.
Enjoy!
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