Before the first frost of the season ravaged the remains of our herb garden, my husband harvested the rest of our basil. I found a recipe dear to my heart which brought back fond memories of the first time I tried this flavorful green sauce. The recipe was given to me by a long time friend who had come to stay for the weekend, and made a batch in the tiny kitchen of the furnished apartment I rented when I had first moved to town.
3/4 to 1 cup olive oil
3/4 cup parmesan cheese
1/4 cup pine nuts
1 bunch basil leaves
1 to 2 cloves garlic
Blend all ingredients until smooth.
5 garlic cloves
3/4 cup toasted walnuts
1 tablespoon sugar
2 1/2 cups grated parmesan
2 1/2 cups grated pecorino romano
3 cups basil leaves
1 tablespoon freshly ground black pepper
1/2 cup olive oil
3 tablespoons fresh lemon juice
pinch of lemon zest
1 pound linguine
Place garlic, walnuts, sugar, parmesan, pecorino, a large handful of basil and pepper in a food processor, process until finely chopped. Add remaining basil and lemon juice and zest. Pulse until finely chopped. With motor still running, add oil and blend until incorporated.
Cook pasta until al dente, add drained pasta to pesto, toss well. Salt and pepper to taste.
Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012