Category Archives: Grilling

Fresh Basil Pesto

My greenhouse is on overdrive this year.  Seriously I have supplied half my neighborhood with Basil and it just keeps coming.  Here is a super simply basic pesto recipe.  I freeze and then add the cheese when I am ready to make pesto chicken, fish, bread, pasta etc.

Please note the photos here are from  a triple batch.

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. If you want to try a different nut go right ahead.  I’ve had other variations.  Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.


If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.


If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.

Some people add cheese and then freeze.  I typically don’t just in case I want to use my pesto in a way that wouldn’t call for cheese.

Also ice cube trays can be a great way to freeze smaller portions of pesto.



Ranch Chicken Kabobs

These are our standard go to kabobs for pool gatherings.  You can use Steak or Pork as well.


  • cup olive oil
  • ½ cup light ranch salad dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon fresh rosemary, minced
  • 2 teaspoons salt (I omit the salt!)
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¼ teaspoon ground black pepper (to taste)
  • 1 tablespoon raw sugar
  • 5 boneless skinless chicken breast halves, cut into 1 inch cubes



Measure out your ingredients.


In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.




This is what it should look like.


Place chicken in the bowl or ziploc bag, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. This time we just did sweet onions feel free to use what ever veggies you would like.  We often place onions, mushrooms, pineapple and bell peppers on the skewers.

Here is your end results.