Pesto (basil) symbolizes summer for me- the color, taste and smell is all warm weather goodness. I usually grow a lot of basil in the back yard to make abundant pesto and freeze for the winter. I am then able to use it year round- although it tastes best in the summer.

I love using basil pesto in pastas, salads and on meats. Of course, I also use it to make my super easy and fast meatballs. It is instant boost of flavor in any dish. It is definitely a staple in my fridge. I think my favorite way is to pair it with shrimp and pasta- the flavor of pesto and the crustaceans go fabulously well.

The other day my friend Nancy, called to tell me about a pistachio pesto she made for her family. She served it with pasta and zucchini. I had just been to the farmers market and bought some fabulous looking summer squash. I decided to make the pesto for a get together- I was planning on making a boneless leg of lamb. I thought I could make the pasta with grated zucchini and serve it to the kids- the rest I would add the pesto for the adults- perfect! I love when I come up with a fabulous menu.

Nancy emailed me the recipe and I made it with the fresh herbs growing in my backyard. I tweaked the recipe a bit- the original asked for parsley and mint- I added tarragon to the mix. I also switched the parmesan cheese with pecorino since it (pecorino) has a stronger flavor and I like it better. The last thing I added was lemon juice and zest- to give it an extra boost of goodness. The pesto was absolutely delicious! I used it all up in the pasta- I will definitely be making more soon to serve on top of salmon.

There are so many different ingredients to make pestos these days. I think the pistachio one is definitely going to be part of my repertoire. I am now motivated to research some other ones- possibly with sun dried tomatoes!

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