Cookerati

Christmas was a fun time for us.  Most of our relatives are 3 to 12 hours away, so we only see them a few times a year.  My side of the family sees us once or twice a year but we communicate a lot by computer or phone.  Visiting and seeing how the kids have grown and what they are accomplishing is always special. 

My sister in law Pam gave me a Pesto book by Lou Seibert Pappas with illustrations by Steven Salerno (along with some really great paring knives) which I thought I would share with you.  This book is small in size, but has plenty of recipes and tells you what to pair it with.  Pam made a pasta with pesto for my daughter’s graduation with herbs from her garden that turned out delicious and we discussed using pesto again.

I found a dill recipe that would go great with Salmon. It isn’t the right time for Dill in my frozen garden, though you may be able to find it in the market.  I cook salmon on a grill pan – I’m sure Deb’s husband would be out in the winter grilling it, but I like my cast iron grill pan. 

Dill Pesto

1 1/2 cups packed fresh dill leaves

1/2 cup packed fresh flat-leaf(Italian) parsley

2 tbs walnuts, pistachios or pine nuts

2 large garlic cloves smashed

3 tbs extra-virgin olive oil

2 tbs freshly grated parmesan cheese

In a blender or food prcessor4, place the dill, parsley, nuts and garlic.  Whirl until finely minced add the oil and cheese and process until blended.  Transfer to a small bowl, cover and chill.   Makes about 3/4 cup.