Tuesday, September 18, 2012
I've pureed pesto using basil picked fresh from my yard. I've purchased expensive store-bought stuff swimming in plastic tubs. I've toyed with rosemary, sage, orange, and walnuts; experimented with cilantro and pumpkin seeds. I've whirred roasted red peppers with almonds and labelled it "Red Pepper Pesto" without even a hint of sarcasm. Rare is the pesto that hasn't befriended my pizza crust.
But until last week I've never done dill pesto: combine handfuls of fresh dill and basil, a heavy dose of olive oil, lemon, Parm-Reg, garlic, and pignoli. Now I am a convert. Dill pesto is a zesty partner for shrimp, salmon, clams, etc. Spread that baby on your pizza and suddenly life isn't so bad.