Summer Loving # 1 = Pesto Genovese

The arugula and lettuce is on holiday until fall and the summer garden is in full swing. Cucumbers and squash are abundant, and tomatoes are ripening on the vine. During the past few weeks I have pulled out some of my favorite summer dishes which I will attempt to translate into recipes below:


Pesto Genovese

Originating in the port town of Genoa in the Liguria region of Northwest Italy, Pesto’s name comes from the Latin word pestare, to pound or crush, and literally refers to the original process of pounding the garlic and herbs in a mortar and pestle( hmmm, see a similar root there). Thank god for the Cuisinart, which makes whipping up a batch of pesto a snap.


Ingredients

about 2 cups of washed and dried basil
2-3 cloves ofgarlic
Handful of pine nuts ( other nuts work in a pinch)
~1 cup Olive oil
~ 1 cup fresh Parmesan cheese
salt & pepper to taste
freshly ground nutmeg


Process

• Pulse olive oil and garlic in blender
• Add pine nuts and pulse some more
• Slowly add basil leaves and keep pulsing
• Add cheese and seasonings and give it a final whirl

Hint: sometimes if I am making a big batch to freeze, I leave out the cheese and freeze in iec cube trays. When frozen pop them into a Ziploc, and add cheese when you are ready to use.