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Nielsen-Massey Peppermint Pesto Chicken Kabobs

Peppermint has the reputation of being one of the oldest medicinal herbs, and works in harmony with many other flavors.

Recipe courtesy of Nielsen-Massey Fine Vanillas & Flavors.

Nielsen-Massey Peppermint Pesto Chicken Kabobs

Main ingredient

Nielsen-Massey Pure Peppermint Extract

Cook time

20 minutes

Serving size

6 kabobs



  • 6 wooden skewers, soaked in water for 30 minutes
  • 2-3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons light olive oil (brush skewered chicken pieces)
  • Season to taste with salt and pepper


  • 1 cup loosely packed basil leaves, stems removed (about 3 oz)
  • 2 tablespoons pine nuts, toasted
  • 2 cloves garlic, peeled and toasted
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract

Quick Tip

1. Over medium heat in a nonstick pan, add pine nuts and peeled garlic to pan, toast until golden brown.
2. Peppermint has the reputation of being one of the oldest medicinal herbs. For a natural remedy for soothing an upset stomach, add a few drops of Pure Peppermint Extract to a cup of hot water.
3. Peppermint has an affinity for vanilla and chocolate icing; add 1/2 teaspoon to your favorite recipe for an enhanced flavor.
4. Add a 1/2 teaspoon to 1 teaspoon of soy sauce and a cup of Italian salad dressing for a creative marinade.

Recipe Preparation

  1. Preheat oven to 375 degrees F.
  2. Coat a rimmed baking sheet with nonstick spray.
  3. Skewer chicken pieces; place in sheet pan.
  4. Brush with olive oil and season with salt and pepper.
  5. Place in oven and cook until done, about 20 minutes, turning over halfway through the cooking time.
  6. Add pesto ingredients to a food processor bowl and process until well-blended.
  7. Serve skewers with pesto on the side.
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