{ Summer Pesto }

Pesto is summer to me! I always plant a jungle of basil for summer Caprese salads and sauces….and most importantly, PESTO! Here is my favorite summer pesto.

{ ingredients }

  • 3 cloves garlic
  • 2 cups solidly packed fresh basil leaves
  • 3/4 tsp. coarse sea salt
  • Fresh ground pepper
  • 1/2 cup EVOO
  • 1/3 cup toasted pine nuts (I often substitute with whatever nuts I have in the house: walnuts, soy nuts, pepitas, pecans)
  • 3/4 cup Parmigiano Regiano
  • 1 Tbs. softened (room temperature) unsalted butter
  • 1 box of bowtie pasta
  • 2 tbs. of butter
  • Sweet corn, cut from the cob
  • Cherry tomatoes
  • Fresh basil and additional cheese for garnish

 { directions }

  1. Prepare pasta according to instructions.
  2. Place all the ingredients except the cheese and the butter in food processor. Blend to a smooth puree. Taste and add more salt and pepper to taste. You can do this with a mortar and pestle, it will just take longer to get smooth and mixed.
  3. Transfer to a bowl, and add the cheese. Add the butter and mix until it is smooth. Cover and set aside. (At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week if you want to save for another day)
  4. Drain pasta and transfer to large bowl. Add in pesto, tomatoes and corn until evenly coated. Add salt and pepper to taste
  5. Serve topped with fresh basil and Parmesan.
  6. Enjoy! Yum!

Makes about 6 servings and is great leftover.

{ TIPS }

  • Don’t heat it! For best flavor, keep the pesto room to warm temperature and add to hot pasta or top vegetables.
  • Some people prefer to mix half parsley and half basil to tone-down the strong basil flavor.  We go for the gusto in my house and use 100% basil!
  • Don’t skimp on the cheese.  Buy good quality Parmigiano Regiano.  This recipe has so few ingredients there is no need to skimp.

{ Keep cooking in Love & Light! }

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5 thoughts on “{ Summer Pesto }

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