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Grilled Chicken with Garlic Scape & Kale Pesto


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30 minutes
30 minutes
Grilled Chicken with Garlic Scape & Kale Pesto

This garlic scape and kale pesto is a fun twist on the more traditional basil based version. Garlic scapes are the part of the garlic bulb that comes above ground in spring. Cutting them gives the garlic more energy to grow it's bulb while providing us with a delightful gourmet treat! Super versatile, this pesto can be put on chicken (as suggested here) or steak, even tofu! If you are more of a fish person, you can also check out our recipe for this pesto on salmon! We suggest serving alongside some oven roasted potatoes, but you can also put this whole dish over pasta!


  • 1.5lb chicken breast

  • 2 cups garlic scapes

  • 2 cups packed kale leaves

  • 1/2 cup olive oil, plus 1 tablespoon for salmon and squash before grilling

  • 1/2 cup grated Parmesan or pecorino Romano cheese

  • 1/4 teaspoon salt for pesto

  • 1/8 teaspoon freshly ground black pepper for pesto

  • 1 cluster vine tomatoes or cherry tomatoes

  • 1.25lbs of fingerling or yukon gold potatoes.

  • salt and pepper to taste for potatoes and tomatoes.


Make the Pesto:

Put the garlic scapes, kale, olive oil, cheese, salt and pepper in a food processor or blender and process until finely chopped. If you do not have a way to blend, you can chop by hand; it just takes a bit longer. This can be made ahead and kept in the fridge. 

Roast Potatoes (optional) side  - Toss some whole fingerling, or halved yukon gold potatoes in a drizzle of olive oil and sprinkle with salt and pepper. Roast in an over on medium high heat until fully cooked (about 20-30 minutes). NOTE: If you do not feel like turning on the oven, you can wrap your potatoes in foil and put on the grill. These will take about 30-40 minutes on the grill. If you have a charcoal grill you can place the foil pouch right on the coals before putting your grill down to grill your chicken. 

Marinate and Grill chicken:

At least 30 minutes before cooking, but up to 24 hours prior coat chicken in pesto. If marinating longer than 30 minutes place in refrigerator.

Place your chicken on a medium heat grill. Grilled for 5-6 minutes on each side. Make sure to keep the lid closed for a portion of the cooking time so it cooks through without burning. Remove when fully cooked. 

Grill Tomatoes: At the same time as the chicken you can place some vine tomatoes (drizzled in olive oil) on the grill. Grill lightly for several minutes until slightly shriveled and charred. Remove and sprinkle with sea salt. 

Serve: We suggest slicing your chicken breast tand scooping some fresh scape pesto over your chicken. Serve alongside your roasted potatoes and grilled tomatoes. Enjoy!


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