Easy right? Ok, so I had a large batch of rooted cilantro from my Asian store, and it was wilting fast… what to do? Make a pesto. So, I wanted it to be unique and decided to use roasted pecans I’d been saving for a special recipe, and decided this was it. I also had some lemon basil left in my garden from the boat, and thought it was a brilliant idea to add to this mix. It turned out amazing and can be used in any recipe that calls for pesto, as a marinade, or in a salad dressing. Just a handy pesto to make your meal or dish pop!
Suggestions for use:
- Marinate for meats, a flank steak works beautifully.
- Marinade for fish and pork.
- Add a tablespoon of my Foolproof Mayo for French fries or tortilla dip!
- Use a teaspoon in your omelets.
- Add to your favorite salad dressing.
- Add to your favorite Mexican salsa or sauces.
- Place a dollop inside your quesadilla before grilling!
- Use with fish tacos or carnitas.
- The list is endless…
Here we go, within 15 minutes, you have created a typical meal into an outrageous meal!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.