Pesto is just so summery. It’s one of the easiest and quickest things to make, but it’s just perfect. I make it in big batches in the spring and summer when they have tons of basil at the green market. I put it in plastic containers, cover the top with a layer of olive oil and put them in the freezer for after basil season. Defrost and put on hot pasta, and serve! I also tend to use it as a spread on sandwiches, since I’m not a big fan of mayo or mustard. It adds the right moisture along with tons of flavor.
Pesto Sauce
1 bunch basil
2 tablespoons pine nuts
1 clove garlic
1/4 cup grated parmesan
3-4 tablespoons olive oil
Grind the pine nuts and the garlic in a food processor. Add the basil and pulse while drizzling in the olive oil. You may need to add more or less olive oil depending on how much moisture was in your basil. It should be like a paste, not too dry. (It’s not traditional, but I sometimes substitute some chicken stock for some of the olive oil, just to lighten it up. But it does make it less rich in flavor, so it’s a trade-off.) Stir in the grated cheese and put over some hot pasta in a large bowl to mix. The heat of the pasta along with some of the pasta water will heat through the sauce.
Always good to see someone making pesto! I substitute half the parmesan with pecorino for a more complex flavor, but I’m sure your version is great as well!