you prune your basil now however, it will re-sprout a second crop in
time to use with those tomatoes that will ripen in a few weeks.
Don’t cut off all the basil leaves however – just trim back to a
juncture above a pair of leaves.
you don’t prune your basil (or at least pinch the tips when they start
to flower), the basil will go to seed and you’ll lose the opportunity
for that second crop.
I recently had some zucchini from the farmer’s market looking for a
home, I combined it with the pesto and served it over fusilli pasta.
you’re a traditionalist (or a glutton for punishment), try making pesto
with a mortar and pestle – the way I had it the first time I ate it in Italy at the home of one of
Not up for so much elbow grease? No problem. It’s a snap to make in a food processor.
into the measuring cup, how large the garlic cloves are, and of course,
your taste buds.
pound pasta – trofie, linguini or trenette are common in Italy with
this sauce, but farfalle (bowties) or fusilli (pictured above) are nice
place in a food processor, along with the garlic, nuts and a small
amount of the olive oil. Start with 1/2 cup and keep adding more until
it flows smoothly when you dip a spoon into it, but not so thin that it
falls off in a stream. Use your judgment.
it, don’t add the parmesan cheese until after you defrost it and are
ready to serve.
basil leaves, garlic and nuts and add a small amount of coarse salt to
help break down the leaves. Pound with the pestle and slowly add a
little bit of olive oil. Keep working the mixture with the pestle and
add the rest of the oil as needed. The process takes a lot of patience
the pesto is made and the pasta is cooked, drain the pasta, holding
onto a half cup or so of the water. You can use this to thin out the
sauce when you’re mixing the pesto into the pasta.
the pesto with the pasta, then add the sautéed zucchini. Toss
everything together, adding more pasta water if you need to thin out the
sauce. Serve with additional parmesan cheese, if desired.