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Watermelon with sweet pesto

Add a little confectioner's sugar to a basil pesto and use it as a sauce on sweet melon.

By The Runaway Spoon / August 7, 2013

Basil is a wonderful flavor to combine with melon. Here watermelon is drizzled with a sweetened basil pesto.

The Runaway Spoon


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.

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The Runaway Spoon

Perre Magness has 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 has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

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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

1/2 cup loosely packed fresh mint leaves

1/2 cup confectioners’ sugar

1 tablespoon lemon juice

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

1 small watermelon

1. Put the basil, mint, confectioners’ sugar and lemon juice 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.

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

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

Related post on The Runaway Spoon: Watermelon pie

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