You know what gets my goat? Pesto. I LOVE it. But it photographs like poop on a plate. Seriously … look at this:
The truth is, it’s not pesto’s fault. It’s MY fault. Or rather, my lack of proper camera equipment. The point-and-shoot-me-in-the-face camera I’ve been using since the beginning of Kitchen Mischief has always given me fits. I’ve never been happy about my food pics.
Matthew’s always look SO nice. I’ll admit openly and freely that I am always jealous of his shots. I tell myself it’s not because he’s that much better at plating than me. OK, so maybe he is a little more deliberate, patient, artistic, and skilled. But I tell myself it’s because he has a “Big Boy” fancy camera to shoot with. Here lately, even my point-n-shoot has died, reducing me to chronicling my culinary catastrophes with David’s Droid camera, which captured that lovely shot above.
But the Dogfood Days are over, my friends! In order to properly document our trip to Italy, Captain Brothers purchased the camera he’s been lusting after for years, a Nikon something-something numbers and letters (I don’t know, it’s supposed to be good). I’m not bragging — just thrilled that I will no longer have to hurl spicy profanity at his cell phone camera. Or … should I be terrified? What if my food really is just ugly? Oh well, I guess we’ll see!
In the meantime, let’s enjoy one more post full of sad, grainy, dim, and blurry food pics. By all means, bring on to the pesto!
For the longest time, I’ve had a love/hate relationship with pesto. I love the idea of it, but store-bought pesto is consistently nasty. Too greasy, too gray-green, too basilly, too slick…it’s just all wrong. So my only solution is to make my own. While this is an easy process, it’s the procurement of basil that gets tricky. It takes TONS to yield any respectable amount of pesto. That gets so pricey.
So what to do? Fake it, kids! Choose a spicy green, like arugula or watercress, add a little basil, and you’ve got a really tasty pesto for half the price! It’s also super simple and if you take care of it, lasts up to a week (or more!). Read below as I knock out the recipe, and keep reading for some fun ways to use it.
1 container of arugula
1 garlic clove
½ cup of walnuts, toasted
½ cup of grated parmesan
2-4 TBSP olive oil
juice of one lemon
salt and pepper
optional: 4 or 5 basil leaves
Turf on your Surf
Simply bake, roast, or pan-fry your favorite fish fillet in the skillet with basic seasonings like salt, pepper, olive oil, and lemon. When you plate, top each fillet with a healthy dollop of room-temperature pesto. Don’t put it on before because it will turn a not-so-appetizing shade of mud green. 😉
While this may sound like a trendy Mexican vacation hotspot, it’s really just a quick-and-easy condiment for sandwiches. Simply mix equal parts mayonnaise and pesto in a small bowl, add a spritz of lemon, and a dash of salt and pepper. It’s a nice break from your day-in/day-out mustard and mayonnaise rut.
Pasta Nests with Pesto Shrimp
Half a pound of angel hair pasta
1/3 cup milk
1 TBSP reduced fat sour cream
Other: shrimp, pesto, muffin tin