Looking for a way to use up some of the kale pesto we used for our pizza class? This grilled chicken is the way!! I thinned the kale pesto with some fresh lemon juice then marinated boneless, skinless chicken thighs for an hour or up to overnight. My husband grilled them and we served them with extra wedges of lemon, YUM! If you weren’t in the class click on the link below for the pesto recipe.
Pesto-Kale and Pumpkin Seeds
Just a reminder, my kitchen will be closed for July. Look out for a new menu to come out mid-July that will start up mid-August.
Happy Summer!
