Best pesto ever

It was 8:30pm, and Mr. Bear walked into the kitchen. He hugged me and asked how I was doing. "It's so nice of you to check in on me!", I said. Deep down inside, I knew he was snooping around to see if he could nibble on something or figure out how much longer it would be until dinner.

Earlier that night, he told me to take my time. So I took pictures of my ingredients...

So I could explain to you, my dear reader, the importance of roasting a garlic...

And to show you the general process of putting together the world's best pesto.

Mr. Bear, in his typical ways, asked why it took 45 minutes to put together a little "dipping sauce".

In the end, Mr. Bear's inhaled his plate (twice the size of the one seen below) in less than 5 minutes and then chased it with a bag of chips and some whiskey on the rocks.

And  you wonder why I call him Bear.

In all seriousness, this pesto is the best I have made to date. At first, I was worried that the taste of cilantro would be overwhelming. But it blended really well with the other ingredients and became very flavorful. This pesto is so versatile I wish I made triple the portion to save for later. It will be good for omelettes, sandwiches, meats, tacos, soups, pizzas.... pretty much anything. The roasted garlic is key- it elevates the flavors to a whole new level.

Cilantro Pesto with Roasted Garlic, Sundried Tomatoes, and Walnuts


1/2 pack of bow tie pasta (I like that the pesto sits inside the ripples of the bow ties, allowing maximum flavor in each bite)
1/2 cup of finely chopped cilantro leaves (about 2/3 of a bunch)
1/2 cup chopped walnuts (I pulsed it a few times in the Magic Bullet)
Juice of 1/2 a lime
1 head of garlic
3 tbsp chopped sundried tomatoes
2 tbsp grated Parmesan cheese
Pinch of red pepper flakes
Olive oil
Salt and pepper
Spicy sesame oil (optional)

1. Preheat oven to 385F. Take the head of garlic and chop off a little bit of the top, so it's easier to get the flesh out after roasting. Drizzle with olive oil, salt and pepper. Wrap with aluminium foil and bake for 30 minutes. Set aside and let cool.
2. In a medium bowl, mix cilantro, lime juice, sundried tomatoes, walnuts, Parmesan cheese, and red pepper flakes (if using). Add olive oil and dash of spicy sesame oil (if using) until the mixture becomes a paste, about 2 tbsp. Add salt and pepper to taste.
3. Once roasted garlic is cooled, the garlic should be soft enough to squeeze out of the skin. Add to pesto mixture and make sure to break up big chucks of garlic using the back of a spoon. Mix well and set aside.
4. Take a medium bowl of water to boil. Cook pasta according to package instructions until al dante.
5. Drain pasta and while pasta is still hot, mix with pesto (like how you would toss a salad). If the mixture is too dry, add 1 tbsp of cooking water at a time until the mixture is covering all the pasta. Serve immediately.

Mussels with Linguine

Let me tell you some of the latest dilemmas in my life:

I love cooking with fresh ingredients, but I can't afford to buy organic everything all the time.

I am *this* close to making my own pasta, but I have yet to purchase a rolling pin.

I am pretty much against using fatty processed foods like cream cheese, heavy cream, or mayo, but somehow every other recipe I stumble upon calls for one of these ingredients (example: cheesecake, peanut butter tarts, mushroom soup, potato salad).

I know, what a difficult life. But I am very lucky because some of the freshest ingredients are also simplest to prepare. After all, you buy them fresh so their natural flavors can shine through, right? And when it comes to natural flavors, nothing beats the good old shellfish like clams or mussels. Their juices tossed with dry white wine, sweet shallots, fragrant parsley and thick linguine make for one of my favorite dishes of all times. Enjoy!

Fresh mussels from James Hook & Co.

Mussels with Linguine 


Makes 2-3 servings

2 pounds fresh mussels
1 large shallot, diced
1 cup dry white wine
1/4 cup fresh parsley, finely chopped
2 garlic cloves, finely chopped
Olive oil
Dash of red pepper flakes
1/2 tbsp unsalted butter (optional)
Salt and pepper

1. Wash mussels by brushing the shell in running water. Drain.
2. Heat a large skillet on medium. Add a dash of olive oil and cook shallots and garlic until fragrant, about 2 minutes.
3. In the meantime, bring a large pot of salt water to boil.
4. Add white wine and half of the parsley to the skillet, and let boil for 1 minute uncovered.
5. Add mussels to the skillet and cover for 5 minutes. Shake the skillet occasionally to allow even cooking.
6. Cook linguine in boiling salt water until al dante. Reserve 1 cup of cooking water.
7. Toss linguine into the skillet with cooked mussels and juices. Add butter and mix everything together. If the sauce becomes too thick, add cooking water until desired consistency is achieved.
8. Turn off the heat, and add the rest of the parsley. Serve immediately.