Chicken Skewers with Tarragon-Pistachio Pesto

From the kitchen of Carly

Grilled chicken threaded with red onion, bell pepper, and lemon on skewers, then brushed with a bright tarragon and pistachio pesto. The anise notes of tarragon play against nutty pistachios, creating something unexpectedly elegant for a weeknight dinner.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup chopped fresh Italian parsley
  • 12 tablespoons chopped fresh tarragon
  • 12 tablespoons unsalted natural pistachios
  • 11 tablespoon fresh lemon juice
  • 11 medium garlic clove, peeled
  • 11/4 cup olive oil
  • 116 1-inch pieces red onion (1/3 inch thick)
  • 116 1-inch squares red bell pepper
  • 18 lemon slices, halved
  • 11 pound chicken tenders (about 8 large)
  • 18 metal skewers

Instructions

  1. Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

  2. Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.