Tag: skinny pesto

Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto[1] and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake[2], Grilled Pesto Shrimp Skewers[3], or this delicious Eggplant Panini with Pesto[4] – so good!!

Grilled Pesto Chicken and Tomato Kebabs
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg


  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers


In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.


  1. ^ skinny basil pesto (www.gordon-ramsay-recipe.com)
  2. ^ Skinny Chicken Pesto Bake (www.gordon-ramsay-recipe.com)
  3. ^ Grilled Pesto Shrimp Skewers (www.gordon-ramsay-recipe.com)
  4. ^ Eggplant Panini with Pesto (www.gordon-ramsay-recipe.com)

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Eggplant Panini with Pesto

My friend gave me eggplants from her garden, and I used it to make this delicious hot pressed sandwich. If you can find a whole wheat baguette, even better! A perfect summer panini made with eggplant, tomatoes, mozzarella and skinny pesto[1] on crispy French bread. Make this for one, or for the whole family.

I love, love, LOVE Panini night in my house because everyone is happy and they are so easy to make. If you’re capable of making a grilled cheese, then you can make a panini, that’s how simple and you don’t need a fancy panini press to make it. Prior to owning my panini press, I used my George Forman grill or made them on the stove in a grill pan with an iron skillet on top to press it down.

I grilled the eggplant right on the panini press, so there’s no dirtying extra pans. A perfect Meatless Monday dish, and even the meat-lovers in your house will enjoy this sandwich. 

If you’re a newbie to Skinnytaste, check out my tip on how to make a larger sandwich for less calories[2]. If you are making this for one, simply divide the ingredients by four.

Eggplant Panini with Pesto
Servings:Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt) 


  • 1 large eggplant, about 12-14 oz
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread (or baguette), cut into 4 pieces
  • 4 slices part skim mozzarella cheese (Sargento )
  • 2 tbsp skinny pesto  [3]
  • 8 thin sliced tomato


Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.


  1. ^ skinny pesto (www.gordon-ramsay-recipe.com)
  2. ^ tip on how to make a larger sandwich for less calories (www.skinny-bits.com)
  3. ^ skinny pesto  (www.gordon-ramsay-recipe.com)

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.

As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto[1] with it to freeze and use throughout the year.

I’m also going to miss eating zucchini 4 days a week, especially in a zoodle form… although I’m not putting my spiralizer away just yet!! I have lots of fun Fall recipes planned for it, so if you don’t have one, you probably should run out and get one!! (btw, love my Paderno Spiral Vegetable Slicer[2] – the easiest way to make
zucchini noodles, sweet potato spirals, carrot ribbons and more!)

And let’s not forget to mention summer tomatoes, this is the best time to eat them!!  One thing I should note if you’re making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.

Raw Zucchini Noodles with Tomatoes and Pesto
Servings: 4 • Size: 1 1/4 cups • Old Pts: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
Sodium: 102 mg (without salt)  • Cholesterol: 4 mg


For the Pesto:

  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup fresh grated parmesan cheese
  •  kosher salt & pepper to taste
  • 3 tbsp extra virgin olive oil

For the zoodles:

  • 21 oz (3 medium or 4 small) zucchinis
  • 1 cup heirloom grape or cherry tomatoes, halved
  • kosher salt and black pepper to taste


In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.


  1. ^ skinny pesto (www.gordon-ramsay-recipe.com)
  2. ^ Paderno Spiral Vegetable Slicer (www.amazon.com)

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