PESTO LIFTS THESE CHICKEN KEBABS

I have a heap of basil growing this summer, so pesto is high on the recipe rotation.

Pesto is a wonderful thing to have in the fridge; toss a bit through freshly cooked pasta, marinate little lamb cutlets in it before barbecuing or drizzle it over chicken and cherry tomato kebabs, as I have done in this recipe.

Try to buy cherry tomatoes that are not too large; it’s best to not cut them in half as they will collapse while cooking.

PESTO CHICKEN KEBABS

Serves 4 WEEKEND COOK WORDS: MAGGIE COOPER

INGREDIENTS

1 cup firmly packed fresh basil leaves; 2 tbsp pine nuts; 1 clove garlic, peeled and crushed; ¼ cup olive oil; 3 tbsp grated parmesan cheese; black pepper, to taste; 2 large skinless chicken breasts, cubed; 2 punnets cherry tomatoes; extra oil, for cooking; extra basil, to garnish

METHOD

Place basil, pine nuts and garlic in a food processor or blender and whiz until finely chopped. With motor running, gradually drizzle in the oil until it emulsifies in the paste. Stir grated cheese and black pepper through. If not using immediately, transfer to a clean jar and pour in a little extra oil to cover the surface; seal and refrigerate until needed. Use within two weeks.

If pesto is refrigerated, remove from fridge 30 minutes before you start to cook to allow oil to warm and liquefy. Thread cubed chicken onto skewers, alternating with cherry tomatoes. Heat the barbecue to medium hot. Brush kebabs with a little oil and cook kebabs for 2–3 minutes, then turn and cook a further 2–3 minutes. Brush pesto liberally over kebabs and serve immediately, garnished with extra basil leaves.