Warm weather and summer storms have brought a forest of basil to the alleyway garden behind my house. It’s a common meeting place for neighbors to congregate. A hello before lunch while prepping a tomato and basil sandwich, a cheers before dinner preparation… perhaps a good morning with coffee while making basil green eggs and ham this weekend.
I’m working on making new recipes with basil this week. But, it’s hard not to make the classic basil pesto. It’s perfect to slather on just about anything – grilled veggies, chicken, fish or even in eggs. We used it as a condiment for the entire plate this weekend.
Grilled swordfish can be prepared similar to a good steak. Grab a large one inch thick steak, drizzle with olive oil, S&P, and toss it on the grill for about 4 minutes each side. You’ll be able to feel the fish for firmness to determine it’s temperature.
Here’s a fresh version of pesto for your summer basil adventures.
Citrus Pesto, by Giada De Laurentiis
- 3 cups fresh basil
- 1/2 cup pine nuts, toasted
- 1 clove garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- 1 cup grated Parmesan
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.