A favorite summer crop just reaching its peak — flavor- and price-wise— is fresh basil. It has to be picked and used (or preserved) while it’s fresh and preferably before the plant starts to flower. The folks at The Truffle Cheese Shop in Denver offer the following flexible recipe for basil pesto at denvertruffle.com:
“Nothing says summer like basil pesto. I love it on pasta, pasta salad, tuna salad, sandwich spreads, tabouli, risotto and just on a cracker with fresh chevre. This recipe is a very changeable one. If you like it more garlic-y, please add more. If you like it more nutty or cheesy, please add more. What’s important is that you’re using your basil. Pesto freezes great, just place into ice cube trays and freeze. When they’re set, place the cubes in a freezer bag for future use.”
Fresh Basil Pesto
2 cups packed fresh basil leaves
2 to 4 cloves garlic
1/3 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino or Parmigiano cheese
In a blender, chop the garlic and nuts together. Add the basil, pine nuts and cheese. While the blender is running, slowly pour in the olive oil. Scrape the sides of the blender often.
Finish with salt and pepper to taste. You may need more olive oil, depending on how smooth you like it.
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