If you could bottle up the smell of summer. Save it for one of those rainy days in the middle of winter. When nothing seems to be going right and seasonal affective disorder has officially sunk in. What scent would you choose?
Me personally? I would want basil pesto. I would want it to ooze out of my every pore so that I could smell nothing else for days.
I would want to be able to pull out a jar of it. Open it up. And be instantly hit with the smell of sweet basil laced with garlic.
And I wouldn’t stop there. I would want to taste it, because isn’t taste linked to your sense of memory as well? Pesto and tortellini salad with tomatoes, fresh mozzarella, and black olives. Pesto, tomato, and grilled cheese panini. Pesto pizza. Pesto on a spoon. Eaten just because. Just so. Just.
Pesto is probably one of the simplest sauces you can make and also one of the most versatile. You can make it with basil and pine nuts. A classic.
Or you can go slightly insane. As I have. Many a time. And mix and match your herbs and nuts. Just about anything goes. Basil and pistachio. Basil and walnuts. Cilantro and pine nuts. Rosemary and walnuts.
Just keep the ratios about the same. And go wild.
Do a little dance. Make a little love. Get down tonight.
Basil and Pine Nut Pesto
1 large tub basil (I would say about 2-3 cups)
4 cloves garlic
1/4 cup pine nuts
1/2 cup parmesan cheese
2 tbsp olive oil
salt and pepper to taste
Combine all ingredients in a food processor. Process until smooth. Add salt and pepper to taste.
NOTE – this freezes incredibly well. Just omit the parmesan cheese and you’re good to go!