Dill-Basil Pesto

Oh Pesto Pizza, how I love you. I love you infused with crystally aged Italian cheese and lemon and garlic. I love you sprinkled with pignoli, drizzled with olive oil, and perfumed with seafood. I love you nestled with olives and peppers. I love you grilled or baked or zapped for breakfast in the office microwave. I love you so hot that you burn the roof of my mouth.  I love you cold. I love you Pesto Pizza, with all of my heart.

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.