Whole 30 Basil Pesto Chicken Skewers
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Learn more →Ingredients
4 servings
For the pesto
- ¼ cup garlic-infused oil
- 2 cups fresh basil leaves, packed
- ¼ cup walnuts
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 ½ lb boneless, skinless chicken breasts, cut into 1 ½-inch cubes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Combine the basil leaves, walnuts, Parmesan, lemon juice, salt, and black pepper in a blender or food processor. Pulse 5–6 times until coarsely chopped. With the motor running, stream in the garlic-infused oil and blend until the pesto is smooth with a few flecks of basil remaining, about 30 seconds. Taste and adjust salt if needed.
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