Tonight I realized that necessity truly is the mother of invention – especially in the kitchen.  With my heart set on using the delicate basil in my refrigerator before black spots took over it’s culinary life, I scrambled to pull together a tasty, nutritious Sunday night dinner.  With chicken breast thawed and awaiting baking, Iwanted to give it an interesting savory flavor. 

With basil, what comes to  mind?  Pesto. 

I love it’s dramatic entry on the tongue and rich, decadent mouthfeel.  Pesto adds a festive, fun flair to everything from pasta to bruschetta to tofu.  I couldn’t wait to make it – however, much to my dismay my walnut stash was low and there were no pinenuts available within a two-mile radius.   

Feeling life Lynn Rosetto Kasper from The Splendid Table, I took a chance on whatever was in my pantry.  I pulled pistachios out and that was it – my answer.  Painstakingly my 4- year old son and I shelled 1/3 cup of pistachios and blended them with copius amounts of basil leaves, olive oil, garlic and grated parmesan cheese.  Upon the pre-salt taste test, it tasted fabulous!  My son, even, kid-approved it by licking the spatula as he cleaned out the food processor.   We drizzled the pistachio pesto creation over the chicken and off it went into the oven.  

Just like our original tasting, the pistachio concoction tasted delicious topping the hearty chicken breasts .  Nuts never disappoint  and tonight they certainly didn’t…

What was your last creative culinary endeavor? I’d love to know…