Summertime in Michigan means fresh basil in the garden and fresh pesto on pasta.

Ingredients

• 2-3 ounces of pine nuts
• About 2 ounces of cheese (Parmesan is recommended but other varieties of hard Italian cheese like Asiago also work)
• Fresh basil (3-4 ounces is sufficient, but the more the better)
• 3 tablespoons of olive oil
• Desired pasta (recommended tagliatelle, linguini, or cheese tortellini)
• A blender

Steps

• Place the raw pine nuts on a baking sheet and toast in a 300 F oven for 5-10 minutes or until the nuts are slightly brown.
• Allow the pine nuts to cool before adding them to a blender with cheese and olive oil. Blend until a chunky paste forms.
• Add basil to the mixture and blend until the leaves are fully ground and the paste achieves a green color and a relatively smooth texture (a few chunks are fine). Be careful not to over blend the basil leaves because they will discolor. Occasionally stop blending to assess the state of the mixture and use a rubber spatula to scrape down the sides.
• Place the pesto in the bottom of a large bowl. Cook noodles as directed, drain and immediately add to the pesto bowl. Gently stir the noodles until they are evenly coated and serve as a main course or side dish with grated parmesan cheese.

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Notes

• On Cheese: It’s possible to make pesto entirely without cheese. Excluding cheese from the recipe produces a more nutty flavor.
• On Nuts: If there are no pine nuts to be found, I’ve heard that almonds or walnuts or a combination of both may be used, although I have never used them myself.
• On Storage: The basil in the pesto will turn brown quickly unless it is used or tightly covered shortly after preparation. For storage, a half-pint wide mouth glass jar works well. Put a piece of plastic wrap directly on the pesto before screwing on the lid.
• On Storage #2: Pesto can also be frozen and saved for several months. It’s always great to find some pesto in the freezer for a summery and fresh tasting meal in the depths of winter.