The very best time of year for making pesto is late summer when backyard basil is abundant and fragrant. Pesto pasta is fast, easy and delicious. Savoury, smooth,, salty and fresh, Italy in Toronto!
Perfect late summer meal accompanied with a fresh salad and gluten free garlic bread!
- Clone bunch of fresh basil, washed thoroughly and dried with paper towel
- few cloves of garlic (depends on taste). I used about 4 very small cloves and only because I was feeding an army
- one half cup of pine nuts, lightly roasted in a pan (sunflower seeds, almonds or walnuts may be substituted for the pine nuts) . Be very careful not to over roast. I like the pine nuts because the result is a more creamy texture
- 1/4 cup or more extra virgin, organic olive oil
- pinch of sea salt
- 1-2 tsp. lemon juice (optional)ick here to edit.
- 1 package of your favourite pasta
While your pasta is cooking, place the basil, garlic and roasted nuts on a cutting board and coarsely chop. If you prefer old school, place all of the ingredients in a suribachi with the olive oil and sea salt and grind until you achieve a smooth paste. Or place everything in a blender or food processor and blend until smooth. The blender is much easier.
Put the cooked pasta in a bowl and toss in the fresh pesto sauce.