Chicken Caesar Skewers with Kale Pesto

For the chicken Caesar skewers:
Prepare the grill for medium heat.

Skewer each chicken strip. Season with salt and pepper. Arrange chicken at the edge of the grill so that the wooden skewers overhang and do not touch the grill. Grill chicken for about 7-9 minutes, flip and cook about 7-9 minutes more, or until chicken is lightly golden and cooked throughout. Remove them from the grill to a platter when done.

Meanwhile, in a small mixing bowl, whisk together the olive oil, vinegar, Parmesan, anchovy paste, garlic powder, and red pepper flakes. Season with a pinch of salt. Brush the Caesar marinade all over the chicken.

Serve kale pesto alongside, as a dipping sauce.

For the kale pesto:
Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden. Make sure to watch carefully, as they burn quickly. When done remove pan from the oven and set on a rack.

Heat ⅓ cup olive oil in a large sauté pan over medium-high heat and add the garlic, onion and kale. Season well with salt and pepper, and sauté about 6-9 minutes, or until veggies are softened.

Transfer about half the kale mixture to a food processor and pulse until mixture is puréed. Add the rest of the mixture and pulse again. Add the pine nuts and pulse until a thick, smooth consistency is reached.