This summer, let’s slather fresh pesto on crusty bread, spoon it over soft ripe cheese, stir it into steaming bowls of pasta, and enjoy every bite.
Summery Basil Pesto RecipeTwo cups of fresh basil leaves
A three-ounce wedge of Parmesan cheese, chopped, or a one-half cup of freshly grated Parmesan (it’s worth the grating, trust me)
One-half cup of pine nuts
Four garlic cloves, skinned
One cup of a mild, fruity olive oil like this one. (Keep it between us, they don’t know I’m a fan)
Put the basil, Parmesan, pine nuts, and garlic in your food processor and pulse until everything is roughly chopped. Turn the food processor on low and drizzle in the olive oil. As you drizzle, the pesto will emulsify, blending the flavors together. Pesto can have a hand-chopped texture or be smooth and silky, though I like something in between. Sprinkle in a little Kosher salt and freshly ground black pepper to taste.
Enjoy immediately or spoon into small glass jars to keep in the freezer until you need a little bite of summer.