Well, I didn’t exactly get fresh basil from my garden, but this was still worth it. Pesto is such an easy thing. I have to wonder why I don’t make it more often. This is from Giada’s Everyday Italian. Her directions say to use a blender. I knew I shouldn’t , but I did it anyway. And then when the blender didn’t do the trick I had to transfer it all to a food processor. What was Giada thinking?
I hope that’s not too much of close-up for you. It’s just beautiful. I love tuna steak. Of course I never had this growing up. I remember getting hooked on it when I lived in Florida. Back then I used to order it well done. All of those servers should have warned me on what I was missing out on.
Two minutes on each side and rest for five = perfect.
For those of you unfamiliar with pesto and reluctant to glop some green goop on your tuna (or your pasta, which I suggest) I thought I should point out that this is what I know as the traditional version. It’s basil, toasted pine nuts, garlic, olive oil, and parmesan. I like my parm a little chunky. There are many variations on the nuts and the greens.
Eat Well and Savor.