There’s so many ripe, sweet tomatoes and basil out right now that people are giving them away.
I don’t know what it is about basil, but it instantly makes me happy. It seems to be the perfect herb- turning light dishes into meals that taste rich and complex. Paired with garlic, basil is irresistible.
You’ll notice there’s some zucchini I threw in there on the side…that’s because I eat zucchini in everything these days. If I don’t have a more elegant plan for it, I just sauté it in a little olive oil/salt and put it on the side of my main course. My boss grew a gigantic one that took me more than a week to eat! Never pay for zucchini in the Summer unless you live in the North Pole.
This pesto recipe is the same as the one we use for our pesto pizza, it couldn’t be simpler. Just prepare the pesto, mix with your diced tomatoes and combine with your choice of drained, hot pasta. Appearing here is linguine.
- 1/4 cup olive oil
- 2 -3 garlic cloves
- 1/3-1/2 cup raw unsalted pine nuts (toasted is a nice touch for deeper flavor, if you have time) Substitute almond slivers, if you can’t find pine nuts.
- 1/2 tsp salt
- 2 cups packed basil leaves
- 5 medium sweet tomatoes, diced as small as possible
- salt and fresh pepper to taste
- 4 servings of your favorite pasta, cooked and hot (but make the pesto first!)
- Combine 1/2 tsp salt, garlic, olive oil, nuts and basil in food processor until finely ground
- Add salt and pepper to taste, scrape down sides of the bowl to combine everything thoroughly
- Put diced tomatoes in a medium bowl, then add basil mixture, combine well and taste for salt/pepper balance.
- mix with your hot pasta, combine well, and enjoy!