Pesto Rack of Lamb

'It has a delicious, crispy grilled coating, but the inside of the lamb is tender and juicy.

- BARBARA COSTELLO

That combination makes it really special,' says the social media star known as Brunch with Babs, who includes this 'perfect spring dish' in her new cookbook Every Day With Babs. 'The beauty of this recipe is there is no last-minute craziness, so you get to keep your sanity and enjoy your own party!'

2 cups packed fresh basil leaves

2 oz. Parmesan cheese, grated (about ½ cup)

2 medium garlic cloves, peeled

⅔ cup extra-virgin olive oil, divided, plus more as needed

½ cup toasted pine nuts or walnuts

1¾ tsp. kosher salt, divided

½ tsp. black pepper, divided

2 racks of lamb (about 3 lb. total), frenched

1. Pulse basil, Parmesan, garlic, ½ cup of the olive oil, ½ cup of the pine nuts, ¾ teaspoon of the salt, and ½ teaspoon of the pepper in a food processor until a paste forms, about 12 pulses. Cover pesto, and refrigerate until ready to use.

2. Pat lamb dry, and sprinkle with 1 teaspoon of the salt. Coat with ¼ cup pesto. Cover and refrigerate for 2 to 8 hours. Place remaining pesto in an airtight container, and drizzle with 2 tablespoons of the olive oil; cover and refrigerate.