Pesto is the green gold of summer

(The green gold of summer: fresh pesto)

If there is one summer dish that rises to kingly status, it’s got to be pesto. Like green gold, pesto is rich in flavor, but simple to make.
Commercial pestos do not come cheaply and the ease involved in making this culinary star will likely convince you to stock up with extra for the freezer.
I wait all year for homegrown basil to make pesto, which pairs perfectly with pasta, vegetables or as a topping for bruschetta.
Traditionally, this sauce, which originated in Genoa in the Liguria region of northern Italy (pesto alla genovese), is made with freshly picked basil leaves that are crushed using a mortar and pestle. A pinch of coarse salt is added gingerly, bit by bit, and pulverized, which produces an aroma that evokes the essence of summer. Next comes a clove of garlic that is smashed in along with a sprinkling of toasted pignoli (pine nuts) and a hefty grating of the “king of cheeses,” Parmigiano-Reggiano. Once the mash is made then comes the gold — extra virgin olive oil is stirred in, resulting in a creamy spread that is ready to use.
You can easily make pesto without a mortar and pestle — a food processor brings this ancient sauce into the modern kitchen in no time.

(Freshly harvested basil leaves are washed and set out to dry a bit before processing)

I like to make several batches of pesto without the cheese to freeze in small bags for winter use. Pesto freezes grandly and you can add the cheese, or not, once it is defrosted. You can also freeze pesto in an ice cube tray. Coat the tray with a little olive oil and fill with pesto. After it freezes, pop out the cubes and store them in a bag in the freezer when you need only a tablespoon or so for soups, stews or other recipes.

If you don’t have basil growing in your backyard (and, why not?), you might still be able to find a tub of healthy plants at your local farm store or market. Farmers markets are also good sources for fresh basil. And if you’re lucky, maybe there’s a generous neighbor who gardens who is willing to share the bounty with you.

Substitute walnuts or other nuts for the pignoli, if you prefer, but don’t skimp on the best extra virgin olive oil you can buy. Enjoy the full flavor of this culinary treat on a piece of crusty Italian bread or tossed with fresh pasta.

And being as it is summer, serve a fresh tomato salad alongside the pasta for a perfect pairing of summer flavors.

Pesto

1. 2 packed cups of fresh basil leaves, plucked from the stems, washed and gently patted dry
2. 2-3 cloves of garlic, coarsely chopped
3. 3 tablespoons pignoli nuts (toasting is optional)
4. 1 teaspoon coarse salt
5. 1/4 teaspoon freshly ground black pepper
6. 1/2 cup extra virgin olive oil
7. 1/2 cup grated Parmigiano-Reggiano

• Combine the basil leaves in the bowl of a food processor.
• Add the garlic, nuts, salt and pepper.
• Pulse for several seconds, then add about half of the olive oil.
• Pulse again, and with the processor running, add the rest of the olive oil until you get a creamy consistency.
• Turn off the processor and stir. Fold in the cheese by hand.
• Stir in more olive oil if needed.
• Store the pesto in a jar, press down a piece of plastic wrap on the surface and cover with the jar lid. This helps keep the pesto from oxidizing. Pesto stores well in the refrigerator for a week or more.