Pesto Grilled Chicken

Ingredients

• 2 cups fresh basil leaves, packed tightly
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts (or walnuts)
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup lemon juice (about 2 lemons)
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
2. With the processor running, slowly pour in the olive oil until the mixture is well blended and smooth.
3. Taste and adjust seasoning if necessary. Set aside about half of the pesto for serving.
4. In a large bowl, combine the chicken pieces with the remaining pesto and lemon juice. Season with salt and pepper.
5. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
6. Preheat your grill to medium-high heat (about 400°F/200°C). Thread the marinated chicken onto skewers.
7. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through.
8. Remove from the grill and let the skewers rest for a few minutes before serving.