Pesto from scratch is a great no-cook recipe for first-time cooks—and a fun “farm to table” lesson if you have fresh basil growing in your garden or on the kitchen windowsill.
Prep Time: 2 to 5 minutes, cook time: 4 to 6 minutes, servings: 4 to 6
Ingredients
Pesto
3 garlic cloves
Large bunch fresh basil, leaves cleaned and stems removed
Sea salt to taste
2 tablespoons pine nuts
1/4 cup freshly grated Parmesan cheese
Extra-virgin olive oil, as needed
Marinade
4 tablespoons olive oil
Freshly squeezed juice of 1/2 lemon
2 garlic cloves, crushed
Sea salt to taste
4 red onions, cut into quarters
2 Japanese eggplants, cut into chunks
2 medium zucchini, cut into chunks
2–3 red bell peppers, seeded and cut into chunks
2 cherry tomatoes
4–6 wooden skewers, soaked in water, or metal skewers
Directions
1. To prepare the pesto, let kids put garlic, basil, salt, pine nuts and cheese into a food processor. Kids can pulse the mixture while an adult slowly drizzles in enough oil to create a smooth sauce; set aside.
2. To prepare the marinade, in a deep bowl, have kids whisk together oil, lemon juice, garlic and salt. Add prepared vegetables and let kids gently toss until well coated. Older kids can thread seasoned vegetables onto prepared skewers.
3. Prepare a charcoal grill or preheat a gas grill. Cook kabobs 2 to 3 minutes on each side, until vegetables are nicely browned. Serve with the pesto on the side for dipping.
Excerpted from Kabobs & Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters & Small.
Kids can pulse the mixture