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.