Sunday, April 26, 2009


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...