With our garden bursting with basil (not so much with tomatoes), this is a great time to make some pesto-sauced pasta for a warm summer night dinner. (I like to use bow tie or mezzi riggatoni).
Serves 2-4
1 cup lightly packed fresh basil
1/4 cup pine nuts
Garlic to taste (I use about 1/4 of a large clove)
1/4 cup hot pasta cooking water
1/4 cup mild flavored olive oil
1/4 cup grated Parmigiana Reggiano cheese
Toast the pine nuts with garlic (careful not to burn) then add to the food processor with the hand-torn basil. Pulse to chop.
To lighten things up a bit I add some hot water used to cook the pasta, process, then slowly drizzle in the same amount of mild flavored olive oil and process all until smooth.
Of course basil should be the star but if you find it a bit strong, just reduce the amount of basil and add some spinach.
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