Pesto #2 and Mushroom Blini with Smoked Salmon

Having made my first pesto a mere three weeks ago, I can't stop imagining different combinations of ingredients to whirl about in my little food processor. This past week, the night before my two most monstrous midterms, I took a study break and created this pesto. Once again, pine nuts were out of the question. So, along with marvelously budget-friendly basil from Trader Joe's, I reached for pistachios. I also substituted lemon juice for 1 tbsp of the olive oil. This was my favorite pesto by far of the two I have made.

I unfortunately did not write down the ingredients at that moment, so this is my best guess.

Basil-Pistachio Pesto
4-5 cups fresh basil
1/3 cup pistachios
2 tbsp olive oil
juice from half a lemon
1/2 cup Parmesan cheese

Place all ingredients in food processor and puree.

Last night, I came up with dinner on the fly inspired by the mushrooms and smoked salmon staring at me from the back of the fridge. I had made blini once before, topped with smoked salmon, sour cream, and dill. So when I found this recipe for Mushroom Blini, I set to work.

I didn't change the blini recipe, except to use whole-wheat flour instead of white. For toppings, I set out sour cream, boursin, a mushroom saute I whipped up with the extra mushrooms, the leftover pesto, and dill.

I also served some Roasted Mini Potatoes alongside the blini. I simply tossed them in olive oil and sprinkled over 21 Seasoning Salute from Trader Joe's and put them in the oven at 400 until I had finished making the blini (about 30 minutes).

Last Friday night, to start off my spring break, I set out to make a lemon meringue pie. However, I could not get the filling to thicken for the life of me! I ended up freezing it...and it still tastes delicious. But I will not let myself be defeated.

Does anyone have any good lemon meringue pie recipes for me or foolproof methods for working with cornstarch??