Grilled Lobster and Pesto Two Ways

grilled romaine, pasta and grilled lobster on a white platter

4.75 from 4 votes

Grilled Lobster and Pesto Two Ways

Spring is here and it's time to grill! Lobster, grilled romaine, and pasta with traditional pesto Genovese and a sun-dried tomato pesto will bring smiles to your table.

Prep Time20

Total Time20

Course: Entree with side dish

Cuisine: American

Servings: cup

Calories: 160kcal

Author: Chef Dennis Littley

Ingredients

Classical Pesto

2 bunches Basil
½ bunch Italian Parsley or if you want the flavors a little milder)
¼ cup grated Romano Cheese
¼ cup toasted pine nuts or walnuts or walnuts
2 cloves Garlic
¼ cup Extra Virgin Olive Oil

Sun Dried Tomato Pesto

4 oz sun dried tomatoes reconstituted
¼ cup Romano Cheese graed
¼ cup toasted pine nuts or walnuts or walnuts
2 cloves Garlic
¼ cup Extra Virgin Olive Oil

Instructions

Classical Pesto

Remove the leaves from the basil and parsley, do not use the stems
To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.
Place them into your food processor, Pulse it until its minced very well.
Now add your garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
and Voila you got pesto!!

Sun Dried Pesto

To make this version, just eliminate the basil and parsely from the frist step and replace it with the sun dried tomatoes, after that just follow the remainder of the recipe.

Notes

For a change of pace substitute other herbs for the basil, such as cilantro, mint, or even use bitter greens such as arugula, beet greens, or kale. Any green you can pulse and get to the same consistency will work. Pesto can be frozen, try freezing it in ice cube trays, then removing the cubes and storing in a ziplock bag. The pesto will stay fresher and you can just defrost as much as you need.

Nutrition