More cooking from my garden

Lemon-Basil Pesto

One of the things I always make in the summer is fresh Basil Pesto.  A recipe can be found in my cook book, Frankie at Home in the Kitchen.

This summer I did a little twist on the recipe.  I grew some basil known as Lemon Basil.   I made a batch of pesto with it and it was the most delicious pesto I have ever made!  The color was very bright green and the flavors were fresh, lemony and bright.

Salmon with Lemon-Basil Pesto

I used this pesto on some salmon we grilled to share with friends.  It was amazing!  So may I suggest that next year you try to find a Lemon Basil plant.  I found mine at Molbak’s Nursery in Woodinville.

Buon appetitio!

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4 thoughts on “More cooking from my garden

  1. Although I didn’t cook anything using ingredients from my garden, I wanted to write about the recipes i am now cooking from your cookbook. As a recipe tester, I’ve had the delightful task of being able to cook and taste some recipes before the general public. But now that I have the entire cookbook, I am goin to cook my way through it. My first recipe, the Italian Wedding Soup. I absolutely loved how fast and easy it was. Once the ingredients were chopped and ready to go, it took mere minutes. Secondly, I appreciated how few ingredients it required, and yet how flavorful it was. I took a bowl of it over to a friend and she loved it and commented, “I can taste the garlic”. The point is, there was no garlic in it! For the pasta I used Orzo and I also used low fat chicken stock.

    My second recipe tried was the Garlic Shrimp. I unpacked my retired George Foreman grill to make the crostini and it came out perfect! Again, quick, easy, and my family thought it was DELICIOUS!

    I have 3 recipes I am going to try this week. I will write about those once I’ve tried them!

    I

  2. Oh what a fabulous idea! I just had salmon with a cilantro lime pesto, my current favorite. I will definitely give the lemon basil pesto a try with fresh lemon juice don’t you think!

      • I had it at the Bone Fish Grill in Kennewick. I heard about you through Chandler Reach’s Wine Club event. Unfortunately I won’t be able to make it.

        I just squeeze a lime, add some olive oil 2-4 TB, clove of garlic or 2, salt, pepper, perhaps about 1/4 -/1/2 cup of fresh cilantro, and a teaspoon of raw sugar or less. Give it a whirl. I baste the salmon with about 3/4’s of the pesto, grill , and then use the rest for a dipping sauce at the end. A little chili pepper might add a nice kick too. Italian style it is not, but wonderful on our PNW salmon. My recipe is a loose interpretation of Bone Fish’s =)

        I would love your’s too.

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