Pesto Mania

I fell in love with pesto while living in Italy and travelling up and down the coast. Pesto with seafood, pasta, pizza, you name it! Once I realized this nutty and herbaceous sauce was actually quite simple to make, I began experimenting. Traditionally, pesto is made in a food processor from basil, garlic, olive oil, pine nuts and Parmesan. Italian style dishes initially come to mind; however, when substituting basil for cilantro I found that this sauce is easily transferable. Why not lather up a quesadilla with a cilantro pesto and serve it with avocado and salsa? Tonight, I did just that. My advice to the home chef... have fun with pesto. Substitute the herb with any one or combination of the following: basil, parsley, cilantro. Don't be afraid to use walnuts instead of pine nuts. I once used shaved Manchego cheese instead of Parmesan. Bottom line... stick to the leafy type herbs that blend up well and use a sharp and salty cheese that's easy to shave. See below for instructions on how to make pesto. Also, I included two recipes using my cilantro pesto. You'll want to use this sauce while its tasty and fresh.

Cilantro Pesto
- bundle of cilantro, about 2 cups
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup Parmesan
- 1/2 tbsp honey
- olive oil

In a food processor, pulse the garlic and nuts first. Add cilantro and honey and turn on. While blending, add olive oil to desired consistency. Add Parmesan and blend.

Peppered Bacon Wrapped Scallops with Cilantro Pesto
- 1/2 lb. scallops (drain well and pat dry)
- 1/2 lb bacon
- Salt, pepper, cayenne to season scallops
- toothpicks
- Cilantro pesto to drizzle over scallops

In a medium pan over medium heat, cook bacon half way through until light brown but still pliable. Keep fair amount of bacon fat in pan and discard the rest. Increase heat to medium high. Season scallops. Take half a bacon strip and wrap around scallop, use toothpick to hold. Cook scallops on each side for a minute or two. Should still be tender when finished. Drizzle pesto over top and serve. Can be an appetizer or served for dinner. I made for dinner with vegetables and orzo with a tomato aioli.

Slow Cooked Beef Quesadillas with Caramelized Onions, Peppers, and Cilantro Pesto







- 1 lb beef short rib seasoned with salt, pepper, and chili powder
- Sliced medium red onion caramelized in red wine, sugar, butter, and thyme
- Sliced red bell pepper
- Sliced jalapeno
- Jack cheese
- Cilantro pesto
- Medium flour tortillas
- Avocado, salsa, or sour cream to garnish

In a crock pot, season beef and cook on low for about 6-8 hours with an inch of water on bottom. Shred with fork and set aside. In a medium saucepan, saute red onion over medium heat in some butter. Add tbsp sugar and thyme. After a few minutes, add 1/4 cup red wine.  Meanwhile, cook peppers over medium heat.See pictures below. Once all ingredients are ready, set up station and layer pesto, beef, onions, peppers, and cheese between two tortillas. Heat butter in large saucepan over medium heat. Cook quesadillas on each side until brown and crispy. Serve with above garnishes.