It started with Souvlaki...

... but I have kitchen ADD and it turned in to something else. I started marinating chicken thighs in olive oil, oregano, and lemon juice. Once I got them in the fridge I changed my mind completely about dinner. I ended up making roasted potatoes with herbes de provence and garlic, frenched green beans with almonds, rosemary flatbread, and grilled chicken thighs topped with dollops of homemade pesto!

I still want Souvlaki, though.
Flatbread with olive oil, sea salt, and fresh rosemary
The meal: Grilled chicken thighs with pesto, green beans with almonds, roasted potatoes
The start of the pesto! Lots of fresh basil and pine nuts

Basil Pesto:
2 large bunches fresh basil
1/4 cup pine nuts (and by 1/4 cup I definitely mean however many you want to add!)
1 clove garlic
salt & pepper
Fresh grated Parmigiano Reggiano
olive oil
In a food processor, pulse the basil, pine nuts, salt & pepper, and garlic to combine. Add the cheese and process while drizzling olive oil in a continuous stream until desired consistency is reached.
This pesto is great on everything. Meat, fish, pasta, pizza... everything.