These Lemon Pesto Vegetable Skewers are so tangy and aromatic. Slice vegetables are marinated by pesto, lemon juice and bottle green oil for a healthy and delicious side dish. It’s an easy recipe that provides a flavorful vegetarian or vegetarian option for a backyard barbecue cookout.
I first made these Lemon Pesto Vegetable Skewers a few summers before a birthday cookout; use some leftover pesto from the refrigerator. The result was so good quality that it has become a regular dish on our backyard cookout rotation. The pesto gives the veggies an herby, aromatic flavor that my guests actually love. Over time I have adjusted the procedure slightly, cutting back on the lemon zest so that the pesto flavors really shine.
In the past I have made these skewers by dairy pesto, as well as dairy free; together option is tasty. In another post I have shared recipe for both kinds of pesto – vegan and dairy; you can use also type for these skewers. otherwise, you can purchase a pre-made pesto at the grocery store to make things even easier. If you’re a vegan, make sure you utilize a vegetarian pesto. The jarred varieties usually include cheese made by animal rennet, so it would be safest to make your personal. Homemade pesto is a breeze to whip up, and nothing beat a fresh batch for flavor.
Feel open to change up the vegetables if you’d like. Mushrooms and onion chunk would also work well here. You can make these skewers parse or dairy free (vegetarian) by making your own Dairy Free Pesto and using bottle green rather than butter. Together versions taste great; my family prefers the dairy version because they are cheese fiends. Either way your company will love this. It’s a perfect healthy, herby dish intended for the warm weather season. Enjoy!