Wednesday, August 4, 2010

Basil Pesto With Grilled Tuna

Hi everyone! I'm Magda D. Lauerentis, host of Everyday Cleavage on the Boob Network and I'm thrilled to be guest posting this week while Mags is vacationing on some tropical island in Lake Erie. This simple pesto recipe is full of flavor and makes use of all that lovely basil that is currently overflowing your summer herb garden. If I'm making my pesto to freeze, I skip the parmesan cheese and freeze the pesto in ice cube trays, or in the case here, my refrigerator egg trays because my ice cube trays have somehow misplaced themselves, most likely ripped off by Rachael Ray (that little tart!) I then stir in the parmesan cheese after the pesto has thawed and I'm ready to use it in a recipe.

Easy Basil Pesto (recipe by Giada De Laurentiis)

1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

I served this particular batch of pesto on some grilled tuna steaks (recipe also included on the same Food Network webpage)

And don't forget to enter Mag's Amazon gift card giveaway. You have until Sunday night to enter!

14 comments:

Moogie said...

Girl... you are as crazy as I am. But that's a good thing. Hope you're enjoying your vacation.

My motto: If you've got the boobs... flaunt them.

June said...

Mmm, this looks kinda' familiar. Hope you're having a great vacation Magda!

Pam said...

LOL! I love grilled tuna and must try this.

Laurie said...

Looks like a great dish. I have a gigantic basil plant in my garden presently and want to make some pesto. My problem is that I can't use pine nuts due to a peanut allergy in our family (peanuts and pine nuts are closely related). What other options can I use in place of pine nuts? Can I just omit them or will it effect the taste too much? I have to stay away from tree nuts as well.

The Mom Chef said...

Actually, we call her "Big Head," but yes, she does have other sizable attributes. Pesto looks yummy.

Ken Myers said...

Molly's favorite dish, grilled tuna! WIll have to try this one out! Enter me, enter me!

Nanan said...

Love the use of the egg tray!!!!! You are such a smartie!!!!
Here's to boobs!!! egg trays do look like they hold boobs, don't they - sort of?

Grumpy and HoneyB said...

OMG I LOVE it. You are absolutely hilarious. Would I ever love to spend time with you in person! lol. Oh, Grumpy loves to watch Giada...and it ain't for her cooking either! lol

pegasuslegend said...

Fabulous!

Jen @ My Kitchen Addiction said...

You are too funny! I think that show accounts for at least 75% of the male viewers of the Food Network!

PS - The pesto looks great, too.

Cajun Chef Ryan said...

Besides the wonderful recipe, the humor is great!

Bon appetit!
=:~)

Sue said...

Ha Ha! :) This looks so healthy, but delicious! The ice cube tray is a great idea!

Megan said...

LOL, Great post! My basil is starting to over flow and I'm ready to make pesto! Great tip about the cheese.

Peggy said...

Enjoy your vacation! The pesto with tuna sounds like a great combination!