A solid pesto never gets old. Pesto goes with everything – meat, veggies, seafood, soups, breads, anything! I used to call my grandma during college and ask, “What’s pops’s pesto recipe again?” She’d shuffle through her “notes” drawer (where she kept her planner, paper clips, erasers, pencils, pens, spiral mini notepads, gum, bobby pins, etc) and pull out a crumbled piece of paper where she wrote down that recipe. She knew I’d call for it, and I’m pretty sure she still has it in that drawer.
Over the years, I developed my own version of a pesto, after going vegan. You really don’t miss the Parmigiano-Reggiano cheese and it cuts the calorie and fat count down substantially. Paired with a light protein like these beautiful diver scallops, lightly pan-seared in olive oil, and you’ve got the perfect weeknight fancy dinner, that takes less than 10 minutes to make!
It’s crucial not to overcook scallops – if you do, they become chewy and not so fancy. Also, I chose the ribbons instead of spaghetti here, because more noodle surface area = more pesto! Serve this with a nice Pinot Grigio or Sauvignon Blanc, and you’ll think you’re dining al fresco in the middle of summer…. even though it’s the beginning of fall.
For the full recipe, check out my guest post at the lovely In Sonnet’s Kitchen, by clicking here.