Fresh Pesto:

1 cup fresh Basil

3 cloves of garlic

3 Tbsp extra virgin olive oil

1/3 cup of grated parmesan cheese (fresh)


In a blender combine all ingredients, pulse until smooth.  Season with salt and pepper to taste.  (Yields apx 1/2 cup)

To make the grilled chicken kabobs:

Chop 4 chicken breasts into bite size pieces.  Marinate the chicken in 1/2 cup pesto for 1-2 hrs.

On skewers alternate chicken, cherry tomatoes, and onion.

Grill until chicken is cooked (the bite size pieces will be completely white)

Serves up to 8 people, each getting 2 skewers each


For the pesto fettuccini:

Prepare a cup of pesto.

Cook fettuccini (1 lb) for approximately 8 – 9 mins.  Drain.  Combine Pesto and Fettuccini.  Serves apx 4 – 6 people.


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