Where has pesto been all my life?

Cooking (and eating, for that matter) is a constant journey of discovery. It should be, anyway. How I’ve never before explored pesto is a mystery to me, but thank goodness I have finally found it. I saw a basic recipe somewhere on my internet travels and then did some research and put together my first ever pesto, which I swear has renewed any craving I ever had to visit Italy, but with an intense vigor.

Here, for you, is…

Discovery Pesto

Combine the following in your food processor:

  • Two handfuls of fresh basil (a large portion of a plant — I have planted several plants this summer just for this purpose)
  • 1/2 cup fresh pine nuts
  • 1 cup freshly grated parmesan cheese (please please please don’t use the stuff from a container. Fresh = amazing)
  • 1-2 cloves of garlic
  • A couple good turns of your grinder of sea salt
  • 2-3 large splashes of olive oil (may need more)

The most delicious ingredients imaginable.

Blend until smooth. Prepare to be blown away by the amazing aromas wafting around you. Add more olive oil as needed in order to get a smooth consistency. Pour over your choice of cooked pasta. I used bowtie pasta below. This was enough for a good-sized side for about 2-3 people.

Mmmm… Discovery pesto…

I served this pesto with salmon. And let me share with you this amazing little trick that I picked up from a blog called The Mother Huddle via Pinterest: grill your salmon on top a layer of lemons!! Not only will you not have to worry about a giant mess to scrape off your grill (fish sticks something awful, doesn’t it), but the fish will come off the grill easily and it will pick up some of that delicious citrus flavor as it cooks. And it looks pretty in the photo, doesn’t it? I slathered my salmon with melted butter and garlic while it cooked too.

Grill fish on a bed of lemons to prevent a mess!

3 thoughts on “Where has pesto been all my life?

      1. sheila365

        just one thing. Sometimes we have so much basil we can’t possibly eat up all the pesto quickly. So, we freeze some of the pesto. But, if you do, leave the cheese out (e.g., make it with everything but that and then freeze) and then add after thawing.

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