Sunday, April 26, 2009

LOVE YOUR PESTO BREATH

















If you've overcome your phobia of garlic breath, then this garlic basil pesto is for you. Pesto with bow tie or farfalle pasta is a great dish to bring to a BBQ because its delicious at room temperature and you don't have to worry about it spoiling in the warm weather. But pesto should not stop with pasta; its great on sandwiches or as a spread on crackers or crusty bread. It really livens up veggies, like asparagus or zucchini. Top mozarella and tomatoes with it for a great appetizer or serve it as a condiment for grilled lamb or chicken. 
















Here I topped some seared scallops with it. 

Basil Pesto
1 C Fresh Basil Leaves
2 TBSP olive oil
2 to 3 whole garlic cloves
1/4 C pine or pignola nuts
1/4 C fresh parsley
1/2 C grated parmesian or romano cheese
Salt and Pepper to taste

Mix all the ingredients in a food processor. Adjust everything to taste.
If its too dry and you are topping it with pasta use some of the starchy pasta water to moisten it a bit.

Seared Scallops with Pesto
1/2 C. fresh or frozen and defrosted small bay scallops
1 TBSP olive oil
Salt and Pepper
Butter or equivalent for grilling

Rinse the scallops then coat with oil and salt and pepper.
Heat a pan to medium to high heat and melt the butter. Sear the scallops on both sides until brown. Do not overcook or they will become rubbery.

Dollop a bit of pesto on each scallop and garnish with sweet reduced balsamic vinegar and toasted pine nuts.

1 comment:

jenny holiday said...

Oh just KILL ME NOW!!! WANT WANT WANT!