Directions:
To make this dish one needs to have twelve 6-inch bamboo skewers or six 12-inch metal skewers.
1. Get the grill pan or outdoor grill in place, with medium flame. Take a large bowl and mix the lemon zest and one tablespoon of oil. Add the chicken to this and toss to coat all the pieces evenly. Season this with ground pepper and salt. Portion to chicken and thread them into skewers.
2. Over medium flame keep a small skillet and toast the pine nuts by tossing them frequently for about 3 to 4 minutes till it turns light golden in color. Let this cool.
3. Take a food processor. Add the parsley, half a teaspoon salt, garlic, pine nuts and some peppers and process to make them a rough paste. To this add the lemon juice, three tablespoons of oil and avocado and process it to turn it into a smooth paste.
4. Grill the chicken till it is just cooked through by turning it frequently for around 5 to 7 minutes. Serve the chicken along with the tasty pesto.