Basil Pesto

The Busboy (Larry David and Jerry Seinfeld)

(Jerry, George, and Elaine are all eating at an Italian restaurant. George hasn't eaten anything)

GEORGE: Why do I get pesto? Why do I think I'll like it? I keep trying to like it, like I have to like it.
JERRY: Who said you have to like it?
GEORGE: Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto.
JERRY: I don't like pesto.
GEORGE: Where was pesto 10 years ago?

LOL. Classic. But seriously, who doesn't love pesto? So fresh, so green, so delicious!

Can you ever have too much basil?

Ingredients

200 g basil leaves ( a big colander full or three small bunches), ends cut off but I keep the stems on
200 g toasted pine nuts
60 ml extra virgin olive oil
200 g Parmesan cheese, grated
1 clove garlic
1 lemon, juiced

Instructions

1. In a large blender, place pine nuts, basil, garlic and lemon juice.
2. Puree for 1 minute or until ingredients are roughly blended.
3. Slowly, add oil while blender is on medium setting.
4. Add cheese.
5. If too thick add a bit more oil.
6. Blend until almost smooth or to desired consistency.
7. Will last for a few of days in refrigerator.
8. If adding to pasta, make sure you include a couple of tablespoons of pasta water when adding pesto to pasta.

or pine nuts?

Watermelon Salad

Vancouver had its first day of sunshine and spring-like weather this week and even though it's chilly today, I'm ready for a new season, new garden and new things to plant. The kids want to plant watermelons this year - though not sure we could pull it off with our short summers. I'm leaning more towards squash, tomatoes, beans, carrots and maybe a few beets. But since I had watermelon on the brain, we made this great salad. The saltiness of the olives goes really well with the sweet watermelon and creamy feta (we used Macedonian feta). I topped it with a store bought balsamic glaze - but you could make your own by reducing a bottle of balsamic vinegar.


Makes 4 side salads

Ingredients

1 mini-watermelon or 3 cups, cubed or scooped out with melon baller
1 cup yellow tomatoes (cherry tomato sized), halved
1/2 cup feta, crumbled or cut into cubes
1/4 cup pitted kalamata olives, chopped
handful of chopped basil
2-3 tbsp balsamic reduction

Instructions

Lightly combine all fruit, veggies and feta in serving bowl(s). Drizzle with balsamic reduction.
Serve immediately.