Antipasto Skewers With Homemade Pesto - cooking recipe

Ingredients

2 None chorizo sausages, thickly sliced
7 oz halloumi cheese, cut into 3/4 inch cubes
1 jar (10 oz) marinated artichoke hearts, drained, halved
1 large red onion, cut into thin wedges
4 None baby eggplant, thickly sliced
2 large pita bread
3/4 cup fresh basil leaves
1 clove garlic, chopped
2 tbsp grated Parmesan cheese
1 tbsp pine nuts, toasted
1/4 cup olive oil
1 tbsp lemon juice

Preparation

Thread the chorizo, halloumi, artichokes, onion wedges and eggplant slices alternately onto 8 skewers. Spray skewers with no stick cooking spray.
Preheat the grill to medium heat. Grill the skewers for 5-7 mins, turning, or until browned.
Meanwhile, wrap the pita in foil. Cook on the grill, turning once, for 3-4 mins or until hot. Cut into quarters.
For the pesto, process basil, garlic, Parmesan cheese and pine nuts until finely chopped. With motor running, gradually add combined oil and juice until pesto is almost smooth.
Place pita on plates. Top with skewers and serve with pesto.