I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Watermelon with Sweet Pesto

Watermelon with Sweet Pesto

Watermelon and mint are a classic summer pairing.  I love it in a sorbet or a sweet tea drink.  But basil is a great match with melon as well, so I worked up this sweet pesto, with the herby, grassiness of basil and a little undernote of mint.  It really is a fresh taste of the summer garden.

Serve the watermelon however you like – in thin wedges, big chunks or pretty balls.  Toss it as a salad or drizzle over pieces.  The pesto is also good on other melons and fruits.

Watermelon With Sweet Pesto

1 cup loosely packed fresh basil leaves

½ cup loosely packed fresh mint leaves

½ cup confectioners’ sugar

1 Tablespoon lemon juice

1/3 cup neutral flavored oil, like grapeseed or canola

1 small watermelon

Put the basil, mint, confectioners’ sugar and lemon jusice in the bowl of a food processor (I like to use a small one) and process until finely chopped.  With the motor running, drizzle in the oil until well blended.

The watermelon is up to you – wedges, balls, rough chunks.  Drizzle with the pesto before serving.

Store the pesto in a jar in the fridge for up to a day.  Shake well before serving.

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