One of my very favorite things about summer is fresh basil. I've been growing some in my garden and last week picked enough to whip up a batch of myLemony Cashew-Basil Pestofromed&bv.
This is my favorite pesto recipe. I love the intensity of the fresh basil and lemon juice balanced with the creamy raw cashews.
Of course, any of you that have ed&bvknow this photo from the book:
Yes, it's a pretty photo. But, it's not how my pesto pasta looks. No, mine is adorned withmuchmore sauce. I love my sauces, and this pesto is certainly no exception. So, my camera gives you a bowl of pasta more likethis:
Ohyeaaahh, lots of pesto, and with alil' extra dollop on the top. And, truth be told, I sometimes enjoy my pasta quite cooked through - past the 'aldente' point. I know it's against the pasta gods to overcook pasta, and 'aldente' is the proper way to serve it. But, when I want a real comfort food pasta, I go for the very cooked pasta. Along withlotsa' sauce, it hits the comfort sweet spot. And... truth be told again... I added even a little extra pesto to my pasta as I was working through it!
Now I need to make batches of pesto and keep in the fridge or freezer so I can recreatethis pizza from last year. This was one of my all-time favorite pizzas and captured summer's bounty of heirloom tomatoes and fresh basil all in one perfect slice.