Doesn’t this scream summer? It really was delicious. What isn’t shown here are the sliced cucumbers and green peppers, along side glasses of fresh brewed iced tea. We were eating like kings tonight, all 4 adults at Sunday Night Dinner sat back and enjoyed while the kids happily gobbled up their dinner as well.
Take a look at the pesto for the grilled chicken.
I started with the basil I saved for tonight, into the food processor it goes.
I added a full bunch of carrot top greens. Pesto is an awesome way to use these greens!
Almonds were my nut of choice tonight, but you can feel free to use your favorite nuts in this or the classic pine nuts.
Two cloves of fresh Springdell garlic, this ingredient is a matter of preference, add more or less to fit your liking.
At this point I like to give the pesto a rough chop in the food processor.
Add the parmesan cheese to the party.
While the food processor is running, stream in the olive oil. I wanted to keep the pesto on the firm side because I was using it as a marinade and I wanted it to stick to the chicken while grilling.
Place the chicken in a large dish
Add the pesto
Get in there with your hands and cover the chicken completely. Place it in the fridge for a few hours.
When it’s time to go throw the chicken on the grill. We couldn’t get the kids to try the pesto yet, hence the naked chicken in the back.
Put it all together and you have yourself a great Sunday Night Dinner. See you all tomorrow for the “show” post. Good night!