Nothing says summer like the overabundance of basil. Big, leafy and verdant, there is usually more basil than I know what to do with. The answer is always pesto. It’s so quick and easy to whip up for dinner. It’s quite versatile; you can use it with any pasta, of course, but you can also serve it over grilled chicken, fish, or veggies, or use it in a sandwich instead of mayo. At Sweet Basil, they give a ramekin of it with the bread basket instead of butter. Best part is you can freeze it (sans butter) and use it in the winter when you need a spot of summer to cheer you up.
Romano cheese, grated
butter, softened (not melted)
In a blender, puree the basil, olive oil, pine nuts, garlic, and salt. Pour the puree into a bowl.
This recipe is from “The Classic Italian Cookbook”, by Marcella Hazan. This is an excellent cookbook!