Pesto

After you prepare pesto for the first time, you’ll see how easy it is to whip up a batch for dinner or a weekend lunch. Make a large batch: it freezes well.

This long, hot summer provided basil the perfect conditions to thrive. Napoletan basil is incredibly flavorful. I could not wait to make this classic for a family dinner. With a single leaf as large as my hand, it is impressively aromatic.

Here is my recipe for classic pesto.

Classic Pesto Recipe

2 cups washed and dried fresh basil, thick stems removed

1/2 cup flat leaf parsley, washed, dried and de-stemmed

1 -2 large cloves garlic, peeled and coarsely chopped

1/4 cup of pignoli nuts or hazlenuts, chopped

1/3 cup of freshly grated parmeggiano reggiano

1/3 to 1/4 cup extra virgin olive oil

Black pepper, freshly ground to taste

Salt to taste

If you use a traditional blender, chop the basil, parsley, nuts and garlic well. Add half the olive oil in the blender followed by the chopped ingredients. Pulse to finely chop, add more olive oil until you are able to easily add the cheese. Do not liquify, a thick sauce/puree’ is what you need.

I sometimes like to use a stick blender and a deep bowl, combining all the ingredients and pulse in short bursts, adding more olive oil as needed.

That’s it! Done and ready for pasta.

Cook your pasta al dente (to the tooth, meaning not soft or mushy) Spaghetti is the classic but I love it with gemelli or even cellentani.

Add 1/2 to 3/4 of the pesto to the bottom of a large serving bowl, drain the cooked pasta and add to the bowl. Fold the pasta into the pesto until evely coated.

Serving Ideas:

A summer salad of ripe garden tomatoes and cucumbers, drizzled with extra virgin olive oil, salt and pepper and a squeeze of fresh lemon or drizzle of red wine vinegar.

Fish or grilled chicken are an excellent pairing with pesto.

Serve with a chilled chardonnay. Buon appetito!