Steven says “if you have pasta and pesto in the house you have a meal”. And I agree. Every summer when the basil leaves are big and plentiful, I make multiple batches of pesto. I freeze the pesto in ice cube trays and then transfer the frozen cubes to a plastic bag. These days basil is available year- round in many supermarkets, so if my supply runs out it is easy enough to make more.
In addition to putting it on pasta it is equally delicious on ripe red tomato slices, either alone or in a Caprese salad. Try it on grilled salmon, as an alternative to pizza sauce, or as a spread on crusty bread. This recipe comes from The Silver Palate Cookbook.
Ingredients:
- 2 cups fresh basil leaves, thoroughly washed and patted dry
- 4 good-size garlic cloves, peeled and chopped
- 1 cup shelled walnuts
- 1 cup best-quality olive oil
- 1 cup grated imported Parmesan cheese
- ¼ cup grated imported Romano cheese
- Salt and freshly ground black pepper to taste
Directions:
- Combine the basil, garlic, and walnuts in a food processor and chop
- Leave the motor running and add the olive oil in a slow steady stream
- Shut off the motor; add the cheeses, a big pinch of salt, and a liberal grinding of pepper
- Briefly turn the motor back on to combine all the ingredients
