The other day, we heard a knock at the door and open it to find our neighbor holding a bag full of colorful peppers. She said “here honey, these are for you!” and was quickly on her way. Since we didn’t plant a garden this year, I will gladly accept any type of produce as a gift, anytime. I feel like I go to the grocery store/ farmer’s market everyday and don’t mind doing so, but I really do miss having my own fresh produce. Needless to say, I was super excited to find the bag was full of a pepper in almost every color so I thought one of the prettiest ways to put them to use was to make grilled kebobs.
I’ve been exceptionally fond of pesto this summer, which is why I chose to slather the kebobs in basil pesto. This recipe is super simple but I will say, if you’re not used to stacking vegetables on skewers, it can be a bit time consuming (especially if you try to have a pretty pattern).Let’s talk about the pesto. People are often curious about how to make a really good pesto without using parmesan cheese and I think that’s an easy fix. My best tip for making flavorful pesto without cheese is to toast the nuts. Weather you are using the traditional pine nuts or decide to go with another type of nut, toasting them adds a little boost of flavor that makes the recipe shine. In this case, I used toasted cashews. I think the creaminess of the cashews helps to make the consistency really great. This same pesto can be used on pasta dishes, as a sauce on pizzas, or even smeared on corn on the cobb.This recipe doesn’t make enough to have leftovers so if you’d like to make more, all you’ll need to do is double the ingredients.