Crudites with Arugula Pesto Dip

 Ingredients:

• 2 large bunches basil, leaves picked and stems discarded
• 1 large bunch arugula, trimmed
• 1/4 cup pine nuts
• 1 medium garlic clove, peeled
• 1/2 tsp. salt
• 6 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. reduced-fat sour cream
• assorted fresh vegetables, such as asparagus, bell peppers, carrots, endive, radishes, and snow peas, cut up for dipping

Makes 1 1/2 cups dip

1. Finely ground basil, arugula, pine nuts, garlic, and salt in a food processor or blender. 
2. With machine running, add oil and lemon juice in a slow and steady stream. Add sour cream and process briefly just to combine. Transfer to a serving bowl, cover, and chill for 1 hour or overnight for flavors to blend. Serve at room temperature with assorted vegetables for dipping. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Crudites with homemade dip is quite delicious when it's done right. Arugula pesto is quite delicious; it has a peppery flavor to it. I added a touch of Parmesan cheese for a more traditional salty flavor and Parmesan cheese is a common ingredient in pesto. If you don't have arugula on hand, spinach or kale will work just as well and the pesto will be delicious. The leafy greens also adds nutrients such as calcium, folate and fiber. Serve this pesto with vegetables, grilled proteins of your choice or toasted bread and you and your guests will be satisfied. 

Stuffed Chicken Breasts with Zucchini Fettuccine

Ingredients:
Chicken:

• 2 tbsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 1 tsp. minced garlic
• 2 tbsp. sun-dried tomatoes
• 2 cups cremini mushrooms, thinly sliced
• 4 pieces (about 4 oz. each) thinly-sliced boneless, skinless chicken breasts
• 4 tbsp. cream cheese
• 1/2 cup chicken stock or water

Filling:

• 2 tbsp. shredded Parmesan cheese
• 1 tbsp. capers, chopped
• 3 tbsp. freshly chopped Italian parsley
• 3 tbsp. pine nuts

Fettuccine:

• 1 tbsp. extra-virgin olive oil
• 2 medium zucchini or yellow squash, spiralized, sliced, or peeled into ribbons with a vegetable peeler, or sliced into thin rounds
• 1 garlic clove, finely minced
• 1/2 cup cherry tomatoes, cut in half
• 2 tbsp. fresh chopped basil leaves

Makes 4 Servings

1. Preheat the oven to 400 F. Lightly grease a 9 x 13-inch baking dish with olive oil and set it aside. 
2. Heat the oil in a large skillet and sauté the shallots, garlic, and sun-dried tomatoes for 2-3 minutes. Add the mushrooms. Cook until the mushrooms are tender and all liquid has evaporated, about 4 -5 minutes. 
3. Transfer the mixture to a large bowl and stir in the Parmesan cheese, capers, parsley, and pine nuts to create a filling for the chicken.
4. Place the chicken breasts between 2 sheets of plastic food wrap and gently flatten them to about 1/2-inch, using a meat mallet. Season with salt and pepper to taste. 
5. Spread each chicken fillet with 1 tablespoon of the cream cheese and spoon 1/4 of the filling on top. 
6. Roll up the breasts, tucking in the ends, and secure them with kitchen twine or wooden toothpicks. 
7. Arrange the stuffed chicken, seam side down, onto the greased baking dish. Add the chicken stock and bake for about 20-25 minutes, or until the chicken is cooked through and golden. Transfer the chicken to a plate and tent with aluminum foil to keep warm; set aside. 
8. To make the fettucine, heat the olive oil in a large skillet over medium heat, adding the spiralized or otherwise precut zucchini, garlic and tomatoes. Cook, tossing often, for 2-3 minutes, or until the zucchini pieces are just tender. Stir in the basil and remove the mixture from the heat. Season with salt and pepper to taste. 
9. Slice the stuffed chicken breasts evenly into 4 slices and serve alongside the zucchini fettucine. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Don't be intimidated by the ingredients in this dish. This Italian dish is flavorful and full of vegetables. The stuffing for the chicken is quite tasty and the zucchini fettucine is quite delicious. You won't miss the traditional pasta that goes with the chicken. The chicken is also succulent and flavorful too you will want to eat it again. 

Pesto Pasta Salad

Ingredients:

• 3 tbsp. pine nuts
• 1 medium garlic clove, unpeeled
• 6 oz. whole wheat penne
• 1 1/2 cups packed fresh basil leaves
• 1 cup packed baby spinach leaves
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup fat-free cottage cheese
• salt
• freshly ground black pepper
• 2 medium tomatoes, coarsely chopped

Makes 4 Servings

1. Bring a large pot of lightly salted water to a boil. 
2. Meanwhile, in a small ungreased skillet over medium-low heat, toast the pine nuts, shaking the pan often, until golden and fragrant, 1-2 minutes. Pour onto a plate to stop the cooking. 
3. Add the garlic to the boiling water and cook for 1 minute. Using a slotted spoon, remove from the water. When cool, peel and coarsely chop.
4. While the garlic is cooling, add the pasta to the boiling water and cook according to package directions. Reserving 1/4 cup of the cooking water, drain the pasta in a colander and rinse under cool running water. Drain well. 
5. While the pasta is cooking, make the pesto: In a food processor pulse the pine nuts, garlic, basil, spinach, lemon juice, oil, and 2 tablespoons water until combined. Add the Parmesan and cottage cheese. Process until well combined. Season with salt and pepper to taste. 
6. In a large serving bowl, toss the cooled pasta with the pesto, slowly adding reserved cooking water until the sauce is desired consistency. Fold in the tomatoes and serve. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the South Beach Super Quick Cookbook. Pasta is a wonderful comfort food once in a while. A pasta salad can be very delicious and filling for lunch or dinner and this particular salad does just that. Adding spinach or kale to the pesto keeps the color and boosts it will a touch more vitamins and minerals. You can cook this salad once and eat it twice. You can add cooked chicken or pork for a higher protein meal or make a double or triple batch of pesto and toss the salad with steamed vegetables of your choice. 

Green and Yellow Beans with Fresh Mozzarella and Pine Nuts

Ingredients:

• 2 tbsp. pine nuts
• 8 oz. green beans, trimmed
• 8 oz. yellow wax beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 oz. fresh part-skim mozzarella cheese
• 1/4 cup fresh basil, sliced

Makes 4 Servings 

1. Heat the oven to 275 F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside. 
2. While pine nuts are toasting, bring a large saucepan to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt and pepper. 
3. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half-circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad makes a nice and refreshing light meal or side dish to serve with your protein of choice. This salad is like a caprese salad  but instead of tomatoes, beans are used. The pine nuts add protein and a crunchiness to the salad. The mozzarella cheese give the salad a nice, creamy texture to it as well. 

Baked Portebello Caps with Melted Goat Cheese

Ingredients;

• 1 cup tomato sauce
• 4 large portebello mushroom caps
• 4 oz. reduced-fat goat cheese
• 2 tbsp. pine nuts, finely chopped
• 1 tbsp. chopped fresh basil
• basil sprig, for garnish

Makes 4 Servings (1 stuffed cap per serving)

1. Preheat oven to 375 F.
2. Spread the sauce in the bottom of a 9" x 9" baking dish. Arrange the mushroom caps, grill side up, on top. Place the goat cheese on each mushroom. Sprinkle evenly with the pine nuts. Bake for 30 minutes, or until hot and bubbly. Top with the chopped basil. Garnish with the basil sprig.

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a simple dish to either kick-start your healthy lifestyle or if your fell off the wagon and want to get back on track. You can enjoy cheese, tomato sauce and mushrooms when they are cooked the right way. These mushroom caps are like mini pizzas without the guilt. I highly recommend using homemade tomato sauce in this recipe because you know what is in the sauce and homemade sauce is more flavorful.

Pork Loin Stuffed with Dried Figs & Granny Smith Apples

Ingredients:

• 1 lb. boneless pork loin, fat removed
• 2 tbsp. extra-virgin olive oil
• 1 cup Granny Smith apple, peeled, cored, cut into 1/2-inch chunks
• 1/4 cup dried figs, cut in quarters
• 2 tsp. balsamic vinegar
• 1 1/2 cup low-sodium chicken broth
• 1 tsp. agave syrup
• 1 tbsp. pine nuts, toasted
• 1 lb. pork loin, fat removed
• pinch salt
• freshly ground black pepper
• 1 tbsp. whole-grain mustard
• lemon juice

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F. Season pork with salt and pepper. Place the pork on a cutting board. Insert a long thin knife in the center of the pork loin so it extends through the other end. Wriggle the knife to form a 1 1/2-inch slit down the center of the pork. Make another slit perpendicular to the original slit in the center of the pork, forming a + shape. This is where you will place the filling.
2. Heat a sauté pan over high heat. Add 1 tablespoon of olive oil, then the apples. Sauté on high until the apples are golden brown. Add the figs, salt, pepper, and balsamic vinegar; cook until dry. Add 1/4 cup of the chicken broth. Bring to a simmer. Cook until the apples are almost tender and the broth has reduced to a syrup, about 10 minutes. Stir in the agave syrup. Place apple mixture on a plate to cool in the refrigerator. Add the remaining chicken broth to the sauté pan to deglaze. Bring to a simmer. Set aside.
3. Gently open the slit in the pork loin. Stuff the cooled apple mixture into the center of the pork loin. Compact it as tightly as possible, and fill from both sides of the pork loin. You will have a few tablespoons of stuffing left, which will be added to a pan for a sauce.
4. Heat a sauté pan over medium-high heat; add remaining olive oil and pork loin. Sear the pork loin all over until well browned. Reserve the sauté pan for the pan sauce. Place pork on a roasting rack on a baking sheet. Roast in a preheated oven for 30 minutes or until the center of the roast is 150 F. Remove from oven and let rest in a warm place.
5. Return the sauté pan to medium heat; add the leftover filling to the pan. Sauté for 1 minute; then add the reserved chicken broth mixture. Stir in the whole-grain mustard; reduce by half or until the flavors meld. Adjust seasonings with pepper and lemon juice if necessary.
6. To serve: Slice roast into 8 1/4-inch slices. Place 2 slices on each plate and serve with 2 tablespoons of sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. If you don't want to have a roasted pork, you can grill or broil the pork instead. This meal is delicious roasted, grilled or broiled. You can even serve the dried figs and Granny Smith apples alongside the pork. This dish is perfect for the fall and winter holiday season when apples and figs are in season. This is a beautiful dish in presentation and in taste. Serve this dish to company and they will be raving about it.



Broiled Tomatoes with Pesto

Ingredients:

• 3 fresh tomatoes
• 2 garlic cloves, mined
• 1 cup chopped fresh basil leaves
• 2 tbsp. extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp. pine nuts

Makes 6 Servings

 

Cut the tomatoes in half. Combine the garlic, basil, olive oil, Parmesan and pine nuts in a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. place the tomatoes on a broiler pan and broil about 3 inches from the heat until lightly browned, about 3-5 minutes.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Book. These tomatoes are certainly a taste of Italy. They are also quick and easy to make. These side dishes represent Italy with the colors and flavors. You won't need salt in this recipe because the Parmesan cheese has a salty flavor to it but I highly recommend freshly ground black pepper for an extra kick. They go great with chicken, turkey, veal, pork, steak, fish and even go great by themselves for a light lunch. 

Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.

Loin Lamb Chops with Mint Pesto

Ingredients:

Mint Pesto:

• 2/3 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 2 tbsp. pine nuts or chopped walnuts
• 1 garlic clove, smashed and peeled
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil

Lamb Chops:

• 8 loin lamb chops (each about 1-inch thick), well trimmed
• salt
• freshly ground black pepper

Makes 4 Servings (2 chops each per serving)

1. Heat the broiler
2. For the pesto: In a blender or food processor, process the mint, parsley, nuts, garlic, lemon zest and lemon juice until finely chopped. With the machine running, drizzle the oil and process until almost smooth.
3. For the lamb: Place the chops on a broiler pan. Season lightly with salt and pepper. Broil the chops for 3 minutes per side for medium-rare.
4. Transfer 2 chops to each of 4 plates and top evenly with the pesto.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I had this for dinner the other night and it was so delicious. Lamb loin chops are so lean in protein you'll be eating 2 chops. Mint jelly is commonly served with lamb and often filled with sugar. The mint pesto is freshly made and much healthier than mint jelly. A good side dish to accompany lamb can include potatoes of any kind, broccoli, and any other kind of green vegetable.



Turkey Parmesan

Ingredients:

• 2 cups low-sugar marinara sauce
• 1/2 cup pine nuts, coarsely chopped
• 1 ounce freshly grated Parmesan cheese (1/4 cup)
• 1/2 tsp dried Italian seasoning
• 1 lb turkey cutlets, about 1/3-inch thick
• 2 tsp extra-virgin olive oil
• 2 oz. shredded part-skim mozzarella cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm.
2. Stir together pine nuts, Parmesan and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
3. Heat oil in a large skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
4. Place turkey in a baking pan, top evenly with mozzarella and broil until cheese melts, about 30 seconds.
5. Spoon 1/2 cup of warm sauce on each plate and top each plate with a piece of turkey.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving for a good, quality Italian meal and this dish totally hit the spot! This dish puts a classic twist on the Italian classic Chicken Parmesan. Pine nuts replace traditional bread crumbs giving the meat a crunchy texture and nutty flavor. If you don't have Italian Season on hand, don't worry. You can substitute dried basil, oregano, rosemary or thyme or a combination of all herbs. If you are craving Italian food and you want a restaurant quality meal, this dish is for you. You can serve steamed veggies with this dish if you're on Phase 1 or whole-wheat pasta if you're on Phase 2. not only will your family and friends be impressed with this dish, but I also think Mario Batali and Michael Chiarello  will be impressed as well. 

Spinach with Garlic and Pine Nuts

Ingredients:

• 1 lb. spinach leaves, tough stems removed (7-8 cups loosely packed)
• 1 tbsp extra-virgin olive oil
• 2 tbsp pine nuts
• 2 garlic cloves, sliced
• salt
• freshly ground black pepper

Makes 4 (3/4-cup) Servings

1. Wash spinach and spin dry, leaving some droplets of water on leaves.
2. Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minutes more. Add spinach to the pan, in batches if necessary, and saute until starting to wilt, 30 seconds. Cook, stirring and tossing frequently until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.

WW POINTS VALUE: 2 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was cooking Mustard-Crusted Steak on the grill and I needed a healthy side dish to go with the steak and this looked simple and delicious. This dish was very simple to make and delicious to eat. The aromas of olive oil and garlic is so heavenly delicious it will make your mouth water. This side dish can go with any main dish for lunch or dinner. If you are looking for a steak dinner, I highly recommend Mustard-Crusted Steak served with Spinach with Garlic and Pine Nuts and a Savory Cheddar Cheese Biscuit. I guarantee you won't go out to a steakhouse again after this meal. 

Ricotta Cheesecake with Lemon Drizzle and Pine Nuts

Ingredients:

• 3 tbsp pine nuts
• 6 large eggs, separated
• 3/4 tsp cream of tartar
• 1/3 cup + 1 tsp granular sugar substitute
• 2 tsp vanilla extract
• 1 (32 oz.) container part-skim ricotta cheese
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice

Makes 12 Servings

1. Position rack in the middle of the oven and heat oven to 275 F. Lightly coat a 9-inch sprigform pan with cooking spray. Spread pine nuts on a baking dish andtoast until lightly golden, about 10 minutes. Cool. increase oven to 325 F.
2. In a large metal bowl, ith an electric mixer on high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanillafor 1 minute. Add ricotta and zest and bat on high until smooth.
4. Gently fold in one-third of the whites into the yolk mixture, then add the resst of the whites and gently fold until well combined. Pour battr into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 tsp sugar substitute in a saucepan; bring to a simmer over low heat. Remove from  heat and gently brush  the surface of the cooled cake with 2/3 of the lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts. Cool cake completely, then run a knife around the edge before releasing from the pan. Chill, loosely covered, for 4 hours or over night. Serve chilled.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. Cheesecake is a traditional Italian dessert where you can here an opera singer in the background while it melts in your mouth and cleanses your palate. This particular cheesecake is unlike the traditional dense, creamy American cheesecake but  is devilishly citrusy and quite delicious. Mario Batali would be very happy with this dessert. This dessert will make you feel like springtime in Rome, I guarantee.

Middle Eastern-Style Turkey Burgers

Ingredients:

• 1 lb. ground turkey breast
• 1 egg white
• 1/2 small onion, grated
• 1/4 cup pine nuts, toasted and cooled
• 2 tsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp crushed red pepper
• 4 (7-inch) whole-wheat pitas, warmed
• 1 large tomato, cut into 8 slices

Makes 4 Servings

1.  Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
2. Mix together the turkey, the egg white, onion, pine nuts, oil, cumin, paprika, salt, allspice and crushed red pepper until well combined. With damp hands, shape the mixture into 4 (1/2-inch thick) patties.
3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165 F, 5-6 minutes on each side.
4. Cut off the top third of each pita (save for another use, if desired). Stuff wach pita with 2 tomato slices and a burger.

WW POINTS VALUE: 7pts

 

Note: This recipe appears in the WW in 20 minutes Cookbook. I was craving a burger and I wanted to try something new. I've always been questionable about Middle Eastern food and now that my palate has improved over these last few years I decided to take the plunge. This was a delicious burger that has a lot of different flavors to it. The paprika and the cumin are the key spices that give this burger an extra kick of heat. If you don't have any whole-wheat pitas, you can use buns instead. I also highly recommend adding lettuce and some condiments such as mayonnaise, ketchup or mustard to add more flavor.

Pesto Sauce

Ingredients:

• 1 bunch fresh basil, stems removed (about 2 cups packed leaves, julienned or chiffonaded)
• 3 tbsp pine nuts
• 1 tbsp oilive oil
• 2 garlic cloves, crushed
• 1/4 tsp salt
• 2 tbsp water
• 1/2 cup + 2 tbsp grated Parmesean cheese

Makes 6 Servings

In a food processor or blender, combine the basil, pine nuts, oil, garlic, salt and water; puree. Add the cheese and puree for 30 seconds.

WW POINTS VALUE:  2 (3 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try pesto and this looked like the perfect beginner's recipe. There is nothing like the blended scents of fresh basil, olive oil, pine nuts and Parmesean cheese. Pesto is a popular Italian specialty that's used in many dishes such as pasta, meat dishes and even fish. Pesto can even be mixed with some sour cream for a tasty dip/ condiment. Store-bought pesto is always available but you can easily make your own hen basil is at its peak in the summer.