I love growing basil. Its sweet, peppery flavour, enhances almost anything. Now that Summer has come to an end it is time to harvest. Some of the leaves will be dried and some will become infusions for oil. Most though will be turned into beautiful batches of fresh pesto.
Ingredients
Pesto
2 Cups Fresh Basil Leaves
2 Tbsp Pine Nuts
2-3 Garlic Cloves
1/2 Cup Olive Oil
1/2 Cup Freshly Grated Parmesan
Pasta
8oz Calamarata Pasta
4 Tbsp Toasted Pine Nuts
1/8 Cup Freshly Grated Parmesan
Directions
Pesto
In a food processor combine basil leaves, pine nuts and garlic. Pulse until everything is finely chopped.
Keep the machine running and slowly add the oil processing until the mixture is smooth and forms a paste.
Next add the cheese. I prefer to combine mine with a spoon. The pesto can be stored in the fridge or frozen.
Pasta
Bring pasta to a boil. Cook according to package instructions until al dente.
Once pasta is cooked remove from heat and drain.
In a large bowl toss pasta with pesto. Start with 1-2 tablespoons and increase amount until the pasta is lightly coated. Adjust seasonings and serve with freshly grated parmesan and lightly toasted pine nuts.
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