I wouldn’t come out and say I have a green thumb but I’ve learned over the years how to grow a decent vegetable garden.

What I can’t seem the manage though is a herb garden. I’ve attempted a variety of different herbs in a few different ways but every time I end up with dead plants with a couple exceptions.

While I can’t take credit for growing chives and mint (if you don’t know, these both grow and spread quite easily) I have always manage to get an amazing harvest of parsley.

I love using it as topping on soup or in salad dressings but honestly we get so much I run out of ideas of how to use it. This is where this recipe came from.

While pesto is originally made with basil and pine nuts, you can pretty much sub in any herbs and nuts you wish making the combinations almost endless.

Since we always have almonds on hand I decided to combine the two for a fairly economic pesto recipe since we all know pine nuts can be hard to come by.

The measures are the same for any flavor pesto all you need to do is get creative!

Parsley pesto chicken skewers

Non traditional pesto recipe with parsley and almonds.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Keyword: Almonds, chicken, gluten free, Parsley, Pesto
Servings: 4 people

Ingredients

  • 4 Chicken breast
  • 4 cups packed parsley
  • 1/2 cup parmesan cheese
  • 1/4 cup almonds slivered
  • 1 tbsp lemon juice
  • 1 tbsp garlic minced
  • 1/2 cup olive oil
  • 3 bell peppers
  • 1 red onion
  • 2 tbsp Balsamic vinegar
  • 2 tsp Italian seasoning

Instructions

  • If using wooden skewers, make sure to soak them in water first for 15 minutes.
  • Cut the peppers and onion into large chunks and put in a bowl with the balsamic vinegar and Italian seasoning. Stir and let sit in the fridge to marinate.
  • Put the parsley, almonds, lemon juice, parmesan cheese and olive oil into a food processors and pulse until broken down. You may need to add a little more oil if it looks dry depending on how coarse you parsley is (a teaspoon at a time).
  • Cut your chicken into even size chunks and mix in a bowl with enough parsley to coat evenly. Store the rest in a jar in the fridge.
  • Put your chicken and vegetable on skewers.
  • Cook on the BBQ on indirect heat for 8-10 minutes or until chicken is cooked and vegetables are tender.
  • Serve with brown rice. (Optional)
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