I confess that I’ve never made pesto.  I know, I know, that makes me a bad person or at least a bad foodie, but I have a somewhat good excuse: I’m allergic to nuts.  I’ve always felt pesto just wasn’t pesto without pine nuts and figured I’d never be able to eat it, until I saw a thread on Serious Eats about pine nut substitutions in pestos.  There were many suggestions ranging from good-sounding (sunflower seeds, pepitas) to the bizarre (cooked quinoa- really?).  I kept these ideas in the back of my head, and recently there was a recipe posted on Serious Eats for a corn pesto that consisted of corn, cheese, olive oil, and pine nuts.  The recipe sounded like a good opportunity to use up some end-of-the season corn, as well as to try out a pine nut substitution.  Plus, there’s bacon in the sauce!  Cha-ching!

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I’ve written about quesadillas before- the five-minute, 3-ingredient kind.  These (from Guy Fieri) are a little more labor intensive, but they’re totally worth it.  They’re loaded with cumin-dusted summer veggies (tomatoes, bell peppers, jalapenos, corn, and red onions!) and oozing gooey cheese, with a super smoky chipotle sour cream on the side.  The recipe calls for grilling the corn but you can put the shucked corn under the broiler for about 10 minutes, turning halfway, and still get a nice char on the kernels. (more…)