Grilled Chicken Kebabs with Arugula Pesto Recipe
INGREDIENTS
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2 cups packed baby arugula leaves
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1 cup loosely packed basil leaves
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1/4 cup pine nuts, toasted
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2 small garlic cloves, coarsely chopped
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1 tablespoon fresh lemon juice
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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5 tablespoons extra-virgin olive oil, divided
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1 small zucchini, cut into 1⁄4-inchthick slices, then cut into half-moons (about 1 1⁄2 cups)
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1 small yellow squash, cut into 1⁄4-inch-thick slices, then cut into half-moons (about 1 1⁄2 cups)
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1 small Vidalia or other sweet onion, cut into 8 wedges and separated into pieces (about 1 cup)
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1 teaspoon sherry vinegar
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1 1/4 pounds
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