GROW. COOK. EAT.
In my kitchen, pesto is King. I use it on grilled chicken, in salads, sauces and spreads, on pizza and sandwiches.
I freeze it in baggies so I can dip into my little joy bank on a winter’s day for a savory-mouth memory.
If you have basil in abbondanza or a bellissimo bunch from the farmer’s market, try this easy dish. I hate to admit it, but I am my mother’s daughter. One-pot meals make my heart do a happy dance.
Remember: Pesto. Is. The. Star. ♥
Basil Pesto with Potatoes, Green Beans, and Pasta
10 small new potatoes, 1/4 slices
2 cups of green beans
8 ounces of linguini (or whatever pasta you like)
sea salt to taste
freshly ground black pepper
Fill a large pot with water, potatoes, and some sea salt. Bring to a boil. Cook the potatoes until they are just done, about 10-12 minutes. Remove the potatoes and place in a large serving dish. Do not dump out the boiling water.
To the very same pot and water, add the green beans and cook about 7-8 minutes. Remove and add the beans to the potatoes.
Add the linguini to the boiling water ~ yes, in the very same pot ~ and cook until just al dente. Remove and add the linguini to your serving dish. While the pasta cooks, make the pesto.
2 ounces of parmigiano reggiano cheese
1 garlic clove
1/2 cup pine nuts
2 cups packed fresh basil
1/4 cup olive oil
Place the cheese and the garlic in a food processor and whirr until fine. Add the basil and pine nuts and drizzle in the olive oil slowly until the pesto is thoroughly processed.
Add the pesto, a little pasta water, and a few grinds of black pepper to the serving bowl mixture and toss well.
POUR. TOAST. DEVOUR.
This isn’t me. It’s Toni Basil, multi-award winning performer/choreographer/director/producer. Isn’t her name superbissimo?
I keep a bunch of basil on my counter. It has no special significance. Unless, of course, it does.