Versatile Favorites

I love a good versatile ingredient . Pesto happens to be one of those amazing mixtures that goes so far to create some really amazing, easy and memorable dishes. Anyone can make pesto, but remember pesto isn't just for pasta or spooned on bread, the possibilities are endless. 

Today's pesto is steamed carrot and pecan pesto. This is really great when you've got steamed carrots that are left over.

Here you go...start with
Carrot Pecan Pesto
1 good handful of basil leaves
1/2 cup steamed carrots
2 tbsp chopped pecans
1/4  parmesan cheese shreds
3 tbsp olive oil + a bit more to top the pesto to store it
1/4-1/2 tsp lemon juice (to your taste)
salt and pepper to taste

Mix the pesto in your food processor. Add the pesto to a jar if you're not going to use it right away topped off with olive oil. 

Pesto Baked White Fish
 2 White fish filets
          Cod, Haddock, or Halibut
 1/2 cup panko breadcrumbs (Ians or C4 are great gluten free choices
1 lemon
3-4 tbsp prepared pesto
salt and pepper

Combine panko and pesto. Season white fish with salt and pepper and place 2-3 thinly sliced lemons on top of a lightly oiled piece of parchment paper lined baking sheet. Pleace filets on top of lemons and top each filet with half of your pesto and breadcrumb mixture, carefully making sure the pesto is stiff on top and makes a good coating.
Bake at 400o and cook until the fish is nice and solid white and the pesto is browned on top. You can test it by flaking a bit on the side of the filet after removing it from the oven. You can also grill this fish up on top of a tinfoil sheet. Baking the fish usually takes about 20 minutes for an inch and half size filet.

Heat oven to 400F. Place a rack in the center of the oven.

In a bowl, combine pesto with breadcrumbs.

Arrange fish on a nonstick or parchment-lined baking sheet. Top fish with breadcrumbs and bake until firm and cooked through, and the breadcrumbs have browned.

Serve with lemon wedges

- See more at: http://www.rachaelrayshow.com/recipe/12674_Baked_Fish_with_Olive_Pesto/#sthash.BrflbQ4P.dpuf

Heat oven to 400F. Place a rack in the center of the oven.

In a bowl, combine pesto with breadcrumbs.

Arrange fish on a nonstick or parchment-lined baking sheet. Top fish with breadcrumbs and bake until firm and cooked through, and the breadcrumbs have browned.

Serve with lemon wedges

- See more at: http://www.rachaelrayshow.com/recipe/12674_Baked_Fish_with_Olive_Pesto/#sthash.BrflbQ4P.dpuf

This pasta was just a throw it in the pot and experiment pasta. I hope you do that in your kitchen at home. It usually turned out to be an amazing meal that's satisfying and easy. Sometimes I call it garbage pasta, because I'll grab all sorts of leftovers from the fridge to make sauces or add ins. Be creative!

Carrot Pesto Pasta
4 flat pasta sheets ( I used a gluten free Capellos flat lasagna noodle)
2/3 cup prepared carrot pesto
1/4 cup half and half
1 can chickpeas, drained and rinsed
1/2 cup parmesan cheese shreds


Bring a deep skillet to a boil with about 4 cups water. You'll want to salt and water liberally. Cook your pasta sheets until they are aldente. Remove them to a cutting board and sliced them into squares. Return the pan back to the stove and put a drizzle of olive oil in the pan and heat it, adding the chickpeas, pasta, pesto and half and half. Stir carefully and warm through. You an add a little of your pasta water to thin the sauce if you want. You want it to be light. Top your pasta with cheese at the end. If you want it even lighter or have a bite, add a squeeze of lemon.   

  
  I swapped out the traditional pesto for the carrot pesto. Choose which one you like best.

Pesto Grilled Shrimp

Recipe courtesy of closetcooking.com

Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp on wooden skewers that have been soaked in water.
Turn your grill on high and preheat. Place a sheet of foil on the grill and add some oil/spray and lower the grill to medium. 
Grill the shrimp over medium-high heat until cooked, about 2-3 minutes per side. I like to put a little crisp on them. We had ours with a seasoned rice and fresh watermelon salad.