LocalGreens: May Classic
by Robin Mattson
This week my CSA (Community Supported Agriculture) basket was full of the best of surprises; lots of herbs, and the baby greens look glorious, as do the little red radishes. So we make some salads with the bag of mixed greens and load them up with morsels of goat cheese sprinkled about. The salads are dressed with a bit of vinaigrette and quickly consumed. Then I smell the basil wafting its way to my still-hungry senses. A familiar feeling comes over me and I know what must be done. I’m ready to prepare my first batch of pesto for the year.
Like many of my recipes this one can be made in advance. It’s a classic sauce that can be put to good use all year round. You can make the pesto during the spring/summer months when basil is easily grown in a pot placed on a windowsill or found in abundance at your local farmer’s market. I’m getting bunches of basil from my CSA farm share delivery.
One of the ways I use this glorious green sauce is to whip up a batch of fresh pesto and spread it on slices of ripe tomato. Then put the basil/tomato mix on a toasted baguette loaded with slices of locally produced mozzarella cheese and you have a fabulous sandwich for lunch, or take it to the park for an impromptu picnic. I also love fresh pesto served classically over angel hair pasta. If serving over pasta, reserve a few tablespoons of the hot water the pasta was cooked in and use it to smoothly combine the pesto sauce and the pasta. The starchy water will help the sauce adhere to the pasta.
Make the pesto to use now, or freeze some single portion sizes in small zip-lock bags, to defrost for use during the winter. It’s certain to guarantee a reminder of warmer days. And it’s a great way to use fresh basil leaves that might otherwise wilt quicker than we can consume them. For me, pesto has become a fresh and delicious start to every summer season.
Straight Ahead Basic Pesto
Makes 1 ½ cups.
2 cups basil leaves, removed from the stem.
4 medium-size garlic cloves, chopped
½ cup pine nuts (some people prefer heavier taste of walnuts)
¾ cup good quality olive oil
1 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
Place the basil, garlic, and pine nuts in the bowl of a food processor fitted with a metal blade.Process until finely chopped.
With the food processor running, pour the oil in a steady stream through the feed tube.
Remove cover and add the cheese, several grinds of pepper, and a pinch of salt. Add more if desired, after you taste it. Process briefly to combine. Set aside until ready to use, or refrigerate if you are planning to wait more than an hour to serve.
Robin Mattson is an award-winning actress, author and chef.
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