This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding arugula to make a peppery pesto that adds a little extra during grilling. When mixed with red wine vinegar, it creates a tangy dressing for the tomato salad that’s served on the side.
- Combine all pesto ingredients except 1 cup olive oil in food processor. Finely chop, gradually add oil and set aside.
- Prepare the grill.
- Coat drumsticks with 1 tablespoon olive oil; add salt and pepper. Grill over medium hot coals for 15 to 20 minutes, turning occasionally. Brush drumsticks with ¼ cup of pesto; cook for 5 to 10 minutes longer or until chicken is no longer pink.
- Toss tomatoes with ½ cup of arugula walnut pesto and red wine vinegar. Serve salad with the grilled drumsticks and the remaining pesto.