Comments on: Presto, Pesto! http://www.genevestewart.com/blog/2006/06/14/presto-pesto/ Simple, tasty, and healthy recipes by Geneve Stewart. Tue, 02 Sep 2008 21:39:41 +0000 http://wordpress.org/?v=abc hourly 1 By: Genève’s Kitchen » Blog Archive » Chillin’ While Grillin’ http://www.genevestewart.com/blog/2006/06/14/presto-pesto/comment-page-1/#comment-495 Genève’s Kitchen » Blog Archive » Chillin’ While Grillin’ Thu, 10 Aug 2006 02:43:26 +0000 http://www.genevestewart.com/blog/2006/06/14/presto-pesto/#comment-495 [...] I've been using my grill pan a bit more recently and the perfect occasion to break it out today is for my submission to the Carnival of the Grill hosted by Adam of Men in Aprons.  I love the idea of this - I only wish there was a way to taste everyone's creations too!  Since it's so hot these days I wanted to grill something light and summery.  One dish that has proven to be a winner combines one of my all-time favorite ingredients: pesto.  I love the intense flavors of a freshly made basil pesto and I make it fairly often as it pairs wonderfully with so many things.  When I saw Giada De Laurentiis on Everyday Italian make beautiful grilled tuna steaks served with pesto I was inspired.  I've made this dish several times now and not only is it delicious but it's super easy to make as well.  I make pesto and then grill the tuna for a few minutes on each side so that it's seared on both sides but still rare in the middle.  This is a fantastic summer dinner. [...] [...] I've been using my grill pan a bit more recently and the perfect occasion to break it out today is for my submission to the Carnival of the Grill hosted by Adam of Men in Aprons.  I love the idea of this – I only wish there was a way to taste everyone's creations too!  Since it's so hot these days I wanted to grill something light and summery.  One dish that has proven to be a winner combines one of my all-time favorite ingredients: pesto.  I love the intense flavors of a freshly made basil pesto and I make it fairly often as it pairs wonderfully with so many things.  When I saw Giada De Laurentiis on Everyday Italian make beautiful grilled tuna steaks served with pesto I was inspired.  I've made this dish several times now and not only is it delicious but it's super easy to make as well.  I make pesto and then grill the tuna for a few minutes on each side so that it's seared on both sides but still rare in the middle.  This is a fantastic summer dinner. [...]

]]> By: From Our Kitchen http://www.genevestewart.com/blog/2006/06/14/presto-pesto/comment-page-1/#comment-140 From Our Kitchen Fri, 16 Jun 2006 23:53:15 +0000 http://www.genevestewart.com/blog/2006/06/14/presto-pesto/#comment-140 Oooh, did you use a mortar and pestle to make your pesto? I've always wanted one of those! Oooh, did you use a mortar and pestle to make your pesto? I’ve always wanted one of those!

]]> By: Grace http://www.genevestewart.com/blog/2006/06/14/presto-pesto/comment-page-1/#comment-127 Grace Thu, 15 Jun 2006 19:20:15 +0000 http://www.genevestewart.com/blog/2006/06/14/presto-pesto/#comment-127 A note from Geneve's old college roomie, who knows and loves Geneve's pesto: Really try to get yourself a good block of parmagianno and grate it yourself. The store-bought containers don't have the same pungent depth of taste, and can give the pesto a sandy consistency. A note from Geneve’s old college roomie, who knows and loves Geneve’s pesto:

Really try to get yourself a good block of parmagianno and grate it yourself. The store-bought containers don’t have the same pungent depth of taste, and can give the pesto a sandy consistency.

]]> By: Tanna http://www.genevestewart.com/blog/2006/06/14/presto-pesto/comment-page-1/#comment-123 Tanna Thu, 15 Jun 2006 07:16:05 +0000 http://www.genevestewart.com/blog/2006/06/14/presto-pesto/#comment-123 I've really got to make some pesto. I have 6 different flavors growing to bush size in my back yard. I really love basil. Thanks for the recipe. I’ve really got to make some pesto. I have 6 different flavors growing to bush size in my back yard. I really love basil.
Thanks for the recipe.

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