Leave your garden for a week and you return to a garden spilling over with the bounty of summer. Grab a basket and capture the taste of summer.
Fill your basket with basil.
Grab some garlic.
Put on the soaring music of Summer from Vivaldi’s Four Seasons.
Now whip up a few jars of Basil Pesto, or in this recipe Pistou – basil pesto without the nuts. The word pistou comes from the Latin word pestare, which means “to crush”.
|Pistou (pesto without the nuts)|| |
- 4 cups lightly packed basil leaves and flowers
- 3 nice fat cloves of garlic
- ¼ cup Parmesan cheese, grated
- ½ cup extra virgin olive oil
- A splash of fresh lemon juice
- ½ tsp. fine sea salt
- Several grind of black pepper
- Wash and dry the basil.
- Chop the garlic in a food processor.
- Add basil and cheese and process until chopped.
- Drizzle olive oil while machine runs.
- Add a squeeze of lemon juice, salt and pepper.
- Process to combine.