THE END OF SUMMER MARKS THE END OF BASIL SEASON. A FRIEND BROUGHT ME AN ENORMOUS BOUQUET OF FRESH BASIL FROM HER VEGETABLE GARDEN, THE SMELL OF WHICH PERFUMED MY KITCHEN. WHAT TO DO WITH ALL THAT BASIL? THE SIMPLEST SOLUTION WAS PESTO, THE ITALIAN PERENNIAL THAT MAKES FOR A GREAT PASTA SAUCE, BUT A DOLLOP OF WHICH ENHANCES TOMATO AND OTHER SOUPS AND CAN BE SLATHERED ONTO TOAST FOR BRUSCHETTA. TRADITIONALLY, PESTO, WHICH USUALLY CONSISTS OF BASIL, PINE NUTS, GARLIC, AND OLIVE OIL, IS MADE IN A MORTAR AND PESTLE. AND, IN FACT, I'VE DONE THAT, BUT IT'S A LOT OF WORK. AND IF YOU DON'T OVER-BLEND IT, THE DIFFERENCE BETWEEN PESTO MADE BY HAND OR IN A FOOD PROCESSOR IS MINIMAL. MAKE A LOT OF IT, BECAUSE PESTO CAN BE FROZEN IN SMALL BATCHES, WHERE IT WILL KEEP ALL WINTER AND WHEN ADDED TO PASTA OR SOUPS, WILL RECAPTURE THE TASTE OF SUMMER.
NOTE: YOU CAN MAKE PESTO WITH PARSLEY, CILANTRO OR ANY FRESH HERB, USING THE SAME TECHNIQUE.
BRING A LARGE POT OF WATER TO BOIL. SALT GENEROUSLY.
TRIM, PEEL AND ROUGHLY CHOP GARLIC CLOVES AND PUT IN THE FOOD PROCESSOR.
GRATE THE ZEST FROM THE LEMON WITH A MICROPLANE AND ADD.
PULL THE LEAVES OFF THE BASIL STEMS AND PLACE IN A BOWL. (YOU CAN INCLUDE ANY OF THE WHITE FLOWERS.)
PULSE THE GARLIC AND LEMON ZEST.
ADD THE BASIL LEAVES AND THE JUICE OF HALF THE LEMON. SALT AND PEPPER. PULSE A FEW TIMES, THEN PULSE IN THE OLIVE OIL, UNTIL YOU HAVE A LIQUIDY PASTE. TRY NOT TO GRIND THE MIXTURE TOO FINELY.
EMPTY INTO A BOWL AND FOLD IN THE PARMESAN CHEESE.
BLEND IN 3 TBSPS OF SOFTENED BUTTER.
ADD THE PASTA TO THE BOILING WATER AND COOK AS DIRECTED, ABOUT 10 MINUTES. TOWARDS THE END OF THE COOKING, SCOOP OUT A CUP OF THE PASTA WATER AND SET ASIDE.
WHEN THE PASTA IS DONE, DRAIN IN A COLANDER OVER YOUR SERVING BOWL, THEN RETURN IT TO THE POT.
STIR IN ABOUT HALF A CUP OF PESTO AND PLACE THE POT ON A LOW FLAME. STIRRING CONSTANTLY, BLEND IN ABOUT 1/2 CUP OF PASTA WATER. YOU WANT THE SAUCE TO LIGHTLY COAT THE PASTA. ADD MORE WATER TO GIVE THE DISH A MOIST CONSISTENCY.
EMPTY INTO THE SERVING BOWL AND SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4
Ingredients
Directions
BRING A LARGE POT OF WATER TO BOIL. SALT GENEROUSLY.
TRIM, PEEL AND ROUGHLY CHOP GARLIC CLOVES AND PUT IN THE FOOD PROCESSOR.
GRATE THE ZEST FROM THE LEMON WITH A MICROPLANE AND ADD.
PULL THE LEAVES OFF THE BASIL STEMS AND PLACE IN A BOWL. (YOU CAN INCLUDE ANY OF THE WHITE FLOWERS.)
PULSE THE GARLIC AND LEMON ZEST.
ADD THE BASIL LEAVES AND THE JUICE OF HALF THE LEMON. SALT AND PEPPER. PULSE A FEW TIMES, THEN PULSE IN THE OLIVE OIL, UNTIL YOU HAVE A LIQUIDY PASTE. TRY NOT TO GRIND THE MIXTURE TOO FINELY.
EMPTY INTO A BOWL AND FOLD IN THE PARMESAN CHEESE.
BLEND IN 3 TBSPS OF SOFTENED BUTTER.
ADD THE PASTA TO THE BOILING WATER AND COOK AS DIRECTED, ABOUT 10 MINUTES. TOWARDS THE END OF THE COOKING, SCOOP OUT A CUP OF THE PASTA WATER AND SET ASIDE.
WHEN THE PASTA IS DONE, DRAIN IN A COLANDER OVER YOUR SERVING BOWL, THEN RETURN IT TO THE POT.
STIR IN ABOUT HALF A CUP OF PESTO AND PLACE THE POT ON A LOW FLAME. STIRRING CONSTANTLY, BLEND IN ABOUT 1/2 CUP OF PASTA WATER. YOU WANT THE SAUCE TO LIGHTLY COAT THE PASTA. ADD MORE WATER TO GIVE THE DISH A MOIST CONSISTENCY.
EMPTY INTO THE SERVING BOWL AND SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4