Traditional recipes

Chicken Skewers with Tarragon-Pistachio Pesto

Chicken Skewers with Tarragon-Pistachio Pesto


  • 1/2 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons unsalted natural pistachios
  • 1 tablespoon fresh lemon juice
  • 1 medium garlic clove, peeled
  • 16 1-inch pieces red onion (1/3 inch thick)
  • 16 1-inch squares red bell pepper
  • 1 pound chicken tenders (about 8 large)

Recipe Preparation

  • 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.

  • 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 432.7 %Calories From Fat 62.4 Fat (g) 30.0 Saturated Fat (g) 5.4 Cholesterol (mg) 46.5 Carbohydrates (g) 23.1 Dietary Fiber (g) 2.8 Total Sugars (g) 2.4 Net Carbs (g) 20.3 Protein (g) 18.1 Sodium (mg) 518.7Reviews Section

Watch the video: Mushroom, Leek and Tarragon Pasta - Gordon Ramsay