The weekend I returned from Alaska, I was craving something bright. Pesto, to be exact. Bright, spicy little bites of summer that remind me of warm afternoons with my Nonna. I think I got the last batch of local basil from my green market, and now I have my own little jar of summer, sitting in the door of the refrigerator.
6oz fresh basil
1/2c. pine nuts
1-2tbsp olive oil
Kosher or Sea salt
Wash and dry the basil, removing any browned leaves, stems are fine. Peel and lightly chop the garlic.
Place basil, garlic and pine nuts in the blender and blitz quickly. Add a drizzle of olive oil and pinch of salt and blitz again. Stop when it resembles a paste.
Pesto is best when everything is not completely blended and homogeneous.
Store in a jar or airtight tub it the refrigerator