Dairy Free Arugula Pesto Recipe and Squash and Chicken Kabobs

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I love pesto but since going dairy free almost a decade ago, it and many other well loved foods have gone by the wayside.

Recently I saw a recipe for Arugula Pesto in Southern Living, which much to my glee was dairy free! Could it really be that simple? Yep!

As I was collecting ingredients in my kitchen, I realized I had not purchased pine nuts.  Perfect, just missing one of the key ingredients.  Thanks to The Googles I determined that you can use cashews or almonds in place of pine nuts so I used almonds (next time I'll try cashews) and it worked!  Long live the Interwebs!

So not only is this recipe dairy free, it is also a ton cheaper because no pine nuts!!

I was heavier on the lemon and olive oil and lighter on the basil than some may but this recipe has so few ingredients you can put your personal touch on it very easily, changing the flavor drastically from one chef to the next.  I would consider this recipe more of a guideline and starting place than one that must be followed to the T.

What a treat!  The peppery salad greens really add some zest to the traditional pesto, making it taste fresh and bright.  So far we've used it on chicken and squash kebabs, but I am sure it would be a delicious addition to a grilled fish or as a dipping sauce (mmmm, warm bread - gluten free of course - dipped in fresh pesto).  

This arugula pesto is one condiment that you will always want to have around.  Enjoy making it your own!

ARUGULA PESTO

Ingredients

  • 1 bag arugula
  • 1/2 - 1 C loosely packed basil leaves
  • 1/4 - 1/2 cup unsalted either pine nuts/cashews/almonds/walnuts 
  • 2 Tbsp minced garlic
  • 1 - 2 Tbsp lemon juice
  • 1/2 cup extra virgin olive oil (you will use this in portions - not all at once)

Instructions

  1. Add the arugula, 1/2 C basil, garlic, 1 Tbsp of lemon juice, roughly 1/3 - 1/2 of olive oil, and 1/4 C of nuts to a blender or food processor and blend. Gradually add the olive oil and process until well combined.
  2. Taste pesto and add in remainder of basil, lemon juice, and additional nuts as desired.  This is where you can really make it your own!
  3. The mixture may get thick, as it does add in more EVOO.
  4. Use as a marinade for Grilled Chicken Kebabs with Arugula Pesto and freeze the rest!

CHICKEN AND SQUASH KEBABS WITH ARUGULA PESTO

Photo cred: southern Living

Photo cred: southern Living

Now that you have the amazing pesto, here is an easy recipe to use it with.  I am betting this quickly gets added to your summer meal rotation, just like it did for us.

Ingredients

  • 2-3 Chicken breasts cut into 2 inch cubes
  • 1 each zuchini and yellow squash cut into 1/2 inch rounds or half moons depending on size of vegetable
  • 1 yellow onion cut into large wedges
  • Arugula Pesto

Instructions

  1. Place vegetables in a bowl and toss in 2 Tbsp of arugula pesto.
  2. Place chicken in a separate bowl and toss in 1-2 Tbsp of arugula pesto.
  3. Preheat grill to medium-high. Thread chicken and vegetables onto skewers.
  4. Grill, until chicken is cooked through and vegetables are tender and lightly charred, about 4 minutes per side depending on your grill.
  5. Serve over rice or quinoa and with additional pesto to taste.