Best Greek Pesto Recipes

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
• Wrap breads in foil and place in oven to warm.
• Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
• Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
• Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
• Remove bread from oven and cut into wedges.
• Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat a grill pan to high heat. Heat a toaster oven or oven to 250°F.
• In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning. Coat the chicken in the mixture, then thread the meat onto metal skewers. Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.
• Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.
• Place all ingredients for the pesto in the food processor except the EVOO. Turn the processor on and stream in EVOO until all is incorporated.
• Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
• Heat oven or toaster oven to 250 degrees.
• Wrap Pita bread in foil and place in oven to warm.
• Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
• Grill chicken for 5-6 minutes on each side or until cooked through.
• Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
• Dress salad lightly with lemon juice, olive oil, salt, and pepper.
• Place remaining ingredients (for pesto) in food processor (except for olive oil).
• Turn processor on, and stream in olive oil.
• remove bread from oven and cut into wedges.
• Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.

GREEK MARINATED CHICKEN PANINI WITH PESTO

Steps:

• Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
• With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
• Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
• Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
• Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE

Steps:

• Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
• Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSELY FETA PESTO

Steps:

• Wrap breads in foil and place in 250 degree oven to warm. Combine yogurt, cumin, coriander, oregano and grill seasoning. Coat chicken in mixture then thread onto metal skewers. Brush grill pan and grill meat 5-6 minutes on each side. Combined chopped lettuce, chopped veggies, olives and hot peppers in large bowl. Dress salad lightly in lemon juice, evoo, s & p. Place ingredients for pesto in food processer except evoo. Stream in evoo as processer runs. Place grilled meat on salad and top with pesto. Serve with flat breads.

GREEK PESTO

Steps:

• 1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until nearly smooth, stopping to scrape down sides as necessary and to add oil as needed to reach desired consistency. Season to taste with pepper. 2. Serve immediately or divide pesto into lA-cup portions in small airtight containers. Refrigerate 1to 2 days or freeze up to 3 months.

GREEK PESTO RICOTTA PIZZA

Steps:

• Preheat the oven to 425 degrees.
• Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
• Drop the ricotta cheese in dollops all over the pizza.
• Sprinkle the mozzarella on top of the ricotta.
• Add the artichokes, sundried tomatoes, and mushrooms.
• Sprinkle the parmesan and walnuts on top.
• Finish with cracked black pepper.
• Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

GREEK PESTO

Steps:

• Peel garlic.
• Drain olives.
• Combine all ingredients in food processor bowl.
• Process till smooth, scraping sides as needed.
• Serve on toasted Italian bread, or other specialty-style bread, or crackers.