For me, pesto is a taste of summertime. It is bright, fresh, and wakes up your palate with a kick of green and sunshine. It is easy to throw together this time of year, where you can buy huge amounts of basil at the grocery store or farmers market at a wonderfully low price.

A few weeks ago, I made a big batch of pesto and proceeded to use it on everything. I grilled some scallops and dolloped some on.

Which was delicious. You could also top any seafood or chicken you grill this summer. The pesto would be very good on some shrimp kabobs.

I spread the pesto on sandwiches, mixed with mayonnaise for a delicious twist to my normally dull, but comforting turkey sandwiches. And perhaps best of all, I made some pesto and mozzarella palmiers.

I have mentioned palmiers before here, where I made Ina Garten’s recipe. I have since made palmiers about a million times. They are the easiest treat to throw together for a quick cocktail hour and a delicious snack. They are my go to party food and the best part is that you can fill them with just about anything you want.

Most importantly, the moral of this story is to make some pesto. You won’t regret it. And if you have a chance, make some palmiers. Because really, who doesn’t love puff pastry filled with cheese and pesto? Crazy people. That’s who.

And I know a think or two about crazy.

Basil Pesto

4 oz basil, or 2.5 cups loosely packed

1/2 c parmesan

1/4 c pine nuts

2 cloves garlic

1/4 tsp salt

1/2 tsp black pepper

3/4 c olive oil

Toast the pine nuts in a dry skillet until golden brown. Keep an eye on them, they turn quickly. Then in your blender or food processor, add the basil, parm, garlic, nuts and pepper. Add 1/4 cup of the olive oil and start blending. Add more oil as needed to get the pesto flowing freely and to a consistency you are happy with. Taste and add salt if you think it needs it. The parmesan can be quite salty, so it will be up to you.

Put it on everything this summer!

Pesto Mozzarella Palmiers

1 sheet puff pastry (I like Pepperidge Farm)

1/4 c Pesto

2 TB pine nuts

1/4 cup shredded mozzarella

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with the pesto. You should make a thin layer covering the whole surface. You might use a little less than the 1/4 c.