Pesto/lemon Oh my!

last year

Made some pesto the other day and truthfully, I usually have problems using it up if there are no neighborhood BBQs or such to make pesto pasta. (I usually freeze it in little pucks to be used throughout the year)

Mixed a couple of Tblsp with some lemon juice and marinated the chicken for awhile and, OH YUM! Both on the grill and in the air fryer!

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Comments (6)

plllog
last year
Excellent!!
CA Kate z9
last year
It's interesting to know another way of using the pesto with good results.
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chloebud
last year
Yum! I remember our daughter served chicken kebabs marinated in pesto that were really good. I need to make pesto again!
Lars
last year
Do the pine nuts add to the flavor in the marinade?

I've made a lemon/garlic/Parmesan marinade/rub for chicken and like that, but I find that basil loses most of its flavor when cooked. I like to add basil (and lemon) at the end of cooking.

I think lemon pesto would be great if added to the chicken after it is already cooked. The garlic part is all that needs to be cooked IMO, but I do toast the pine nuts before adding them to pesto.
chloebud
last year
I spoke to our daughter about the pesto chicken I mentioned. Turns out it was this Weber recipe and you obviously need to be a cilantro fan (we are!). Recipe’s from Weber’s Real Grilling (good book, btw).

Cilantro Pesto Chicken Tenders

Makes 4-6 servings

Marinade:
2 T. coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro
1/2 cup loosely packed fresh Italian parsley
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil

2 pounds chicken breast tenders
Lime wedges for serving

In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.

Place the chicken in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 2 hours.

Remove the chicken from the bag and thread onto skewers. Grill over direct high heat until the meat is firm and the juices run clear, 3-4 minutes per side, turning once. Serve warm with the lime wedges.
nancyjane_gardener
Original Author
last year
OP here. I don't really use a recipe for my pesto. Just this much basil, this much garlic, a handful of walnuts (pine nuts got too expensive!), a handful of parm and OO. But, it sure was good with the lemon!

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Pesto/lemon Oh my!

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plllog

CA Kate z9

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Pesto/lemon Oh my!

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plllog

CA Kate z9

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