Basil Pesto

As August ends I get this serious sadness. As much as I love the fall and the upcoming holiday season, I love my summer. I don’t want to say goodbye to farmers markets, the beautiful sunny mornings that melt into warm sunsets. The ease of throwing something on the grill and a having a cold drink turns into a hot chocolate by the fire. Being able to eat outside and people watch is an event in itself. Not to be overshadowed by beach trips, walks in the park, or an afternoon by the pool. So how am I going to say good-bye to summer? With fresh basil pesto using basil I picked from my mother in laws garden. A perfect way to have a last summer supper as the sunsets a little earlier than it did yesterday.

2 cups fresh basil leaves, packed

1/2 cup freshly grated Romano

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and freshly ground black pepper to taste

food processor Basil Pesto

1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2. As you are making the pesto, boil salted water for pasta. You may use a little over a half of a pound of rigatoni or a 1lb of spaghetti. Cook about 5-7 minutes or otherwise directed on the package.

3 As you pulse the food processor slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.

4. Stir in some salt and freshly ground black pepper to taste. Also you may use a tablespoon at a time of pasta water to help spread the sauce and coat the pasta.

This recipe was adapted from one of my favorite food blogs:

DishItGirl Pesto

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