Well, it could be round 12. It seems pesto makes regular appearances in my life. Like a good dream that repeats itself with countless variations. There are so many versions of pesto, and how to use it, it is astonishing. You can find my recipe for basic pesto here, and cilantro pesto if you dare.Pesto lands in soups and risottos, on pizza and in pasta sauce. It can be found in calzones and sandwiches and pairs perfectly with eggs. It makes a good salad dressing and here, colorfully tops a Halibut steak for an easy-to-make entree.

Pesto Halibut Halibut Steaks from 1/2 - 1 inch thick 1 cup Italian parsley 1 cup basil leaves 2 T lemon juice 4 cloves garlic 2 tsp Dijon zest from one lemon 3/4 cup olive oil 1/2 cup parmesan

Process/blend all (except Halibut). Season with salt and pepper, if desired. Place layer of pesto on top of each skinless Halibut steak. Place on grill/medium heat. Grill 10 minutes, or until flesh is all white/on the verge of white (it will continue to cook for a few minutes after removing from the grill). Nope, don't flip it: pesto stays on top, no need to flip.

Other friends of mine around the blogosphere have great pesto ideas too:

• Myriam over at Once Upon a Tart makes Sunkissed Tomatoes and Goat Cheese Toasts.
• Heidi at 101 Cookbooks gives us pesto made by an Italian Grandmother.
• Elise from Simply Recipes delights us with Asparagus Pesto & Pasta.
• I love this: Alanna from Veggie Venture makes Beet Pesto!

I will warn you: whether this is round 12 or 4 or 42, this will not be the last round of pesto from me.