I have been looking forward to making pesto over pasta for a summer dinner ever since I planted my garden in late May.  I have made pesto before, of course, but there’s nothing quite like making dinner with ingredients I grew myself (right in my own backyard).  Once my basil plant had grown tall enough to require its own short stake in my garden, I picked a couple handfuls of beautiful green leaves and pulled out my food processor.  I don’t remember the first time I made pesto and I don’t remember if I used a recipe but for people who enjoy cooking (and I can’t speak for everyone), I feel there are certain things we intrinsically understand how to make.  For me, pesto is one of those things and (let’s be honest) I can probably trace my “intrinsic” understanding back to the countless cooking shows I have watched since I was a little girl.  Basil + olive oil + garlic + pine nuts + Parmesan ­= pesto.

what I used:

2 handfuls freshly picked basil leaves (stems removed)
1 garlic clove, peeled (use 2 if you really LOVE garlic)
1/4 cup Parmesan cheese
1/8 cup pine nuts (I think I will use 1/4 cup next time)
2-4 tables. Extra virgin olive oil
coarse sea salt
1/2 bag Al Dente egg fettuccini, cooked al dente (of course)

how I made it:

Bring water that has been salted liberally to a boil.  As the directions on the bag of pasta instruct, cook the pasta for 3 minutes (I actually cooked mine for 4 minutes, and was very happy with the result).  Once the pasta is drained, I drizzle olive oil on it and toss to prevent it from becoming a mass of pasta.

Using a food processor (I have used a blender in lieu of a food processor before and it works, but it’s nearly impossible to get the finished pesto out of the blender pitcher), mince the garlic by itself until it’s completely minced and evenly coats the bowl of the processor.  Add in the pine nuts and Parmesan and process until a paste forms.  Add in the basil and pulse a couple times to chop it up.  Stream in the olive oil while the processor is turned on.  I like a saucy pesto so I tend to add more oil than most people probably do, so add as much or as little olive oil as you like.

All you have to do now is remove the sharp blade out of the food processor without cutting yourself and spoon the pesto over your pasta!  If you have a few cherry or grape tomatoes from your garden they are a delicious addition to the pesto and pasta, just cut in half and add to the bowl before serving.