Pesto and summer - perfect together!
A luscious slurry of basil, garlic, parmesan, pine nuts, olive oil,
and, for me lemon.
There are countless versions of pesto - here's a great standard recipe. I like to make a big batch to store in the fridge - a layer of oil on the top will preserve it for a few weeks.
And once you make your pesto there are countless ways to use it.
1. Pesto on pasta - a perfect marriage -
ask Joe at Vera Pasta for his pasta pairing suggestions.
Out of the EGFM kitchen - step aside tuna noodle casserole - this use of pesto and pasta is simple and delicious. Pappardella tossed with ribbons from one zucchini and one yellow squash, one jar of tuna, and pesto to taste
2. Pesto on veggies!
Take succotash to a new level -
use these gorgeous Christmas limas from Burkholders
Cook the beans until tender, add corn fresh from the cob to cook for a minute,
add some diced red pepper
and stir in a spoon or two of pesto -
It works just as well with green beans!
3. As a base for salad dressing -
Add some acid - more lemon juice or vinegar.
4. Dress up hummus -
drizzle a swirl of pesto over your favorite hummus!
5. Dipping sauce -
take cute little party picks and spear colorful
heirloom tomatoes, your favorite cheese -
serve with a dipping bowl of pesto!
6. Grilled chicken or shrimp
perked up with a dose of pesto
7. Flavored mayonnaise -
add a spoon of pesto to your favorite mayo straight out of the jar -
What do you do with pesto?