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The Best Ever Pesto Recipe

Photo: BasilGardening.com

As summer wanes, I’ve been gifted with a bumper crop of basil, which is wonderful because I have the most awesome pesto recipe ever! With the weather here heating up beyond tolerable, school starting, and going back to work after a summer off, I’ve had little time or energy for much of anything, so it’s nice to be able to make something quick, without turning on the stove, with herbs fresh from the garden.

The traditional way to serve pesto in Italy’s Cinque Terre region, is with pasta cooked with potatoes and green beans. But if pasta isn’t your thing, or if you don’t want to turn the stove on AT ALL, pesto is fabulous on grilled chicken or fish and is perfect tossed with assorted grilled bell peppers or roasted potatoes. Freeze any leftovers in an ice-cube tray for winter or nights when you don’t have time to cook. 1-2 cubes per person is a good bet. Be sure and put the pesto cubes in a freeze zip bag — they’ll keep about 3 months. Buon appetito!

Trenette con Pesto alla Genovese (serves 6)

Ingredients

50 fresh medium basil leaves

2 garlic cloves

1 cup grated Parmesan-Reggiano or Parmesan-Pecorino Romano blend

2 Tbsp. pine toasted pine nuts

1/2 cup extra virgin olive oil

5 1/2/ tsp. sea salt

1/4 tsp. fresh ground pepper

1 Tbsp. creme fraiche (if creme fraiche is unavailable in your area, substitute soft cream cheese)

1/2 lb Yukon gold potatoes, peeled, quartered, and cut into 1/2 inch thick slices

1/2 lb. green beans cut into 1 inch lengths (I use haricot verts, but regular green beans will do. If using regular, you may want to use only 1/4 lb)

1 lb dry trenette or linguini

Place basil in bowl of food processor and chop fine. Add the garlic and continue chopping. Add cheese and pine nuts and process until the nuts are chopped fine. Gradually add the olive oil while the motor is running. Add 1/2 tsp. salt and the pepper and pulse to combine. Add the creme fraiche and pulse to combine. Do not over process — this whole procedure should only take a few minutes. (If you are making ahead, pour the pesto into a bowl, cover with a thin layer of olive oil to preserve color, and refrigerate until ready to use. The pesto should be used within one day of preparing or frozen.)

Bring 5 qts. water to a boil and add remaining salt. Add the potatoes and return to a boil. Add the pasta and cook until al dente. About 2-3 minutes before the end of the pasta cooking time, add the beans to the pasta and potatoes.

While pasta cooks, heat the pesto in a large saute pan with 1-2 Tbsp. of the cooking water from the pasta. Do not boil. Transfer pasta, potatoes, and beans to colander to drain, reserving 1 cup of the cooking water. Add pasta to the pan with the pesto and toss to coat evenly. Add reserved water as needed.

* This recipe is adapted from the Il Fornaio Pasta Book — a highly recommended cookbook with traditional regional Italian dishes. The dish will use all of the pesto, so if you’ve got enough basil, double the recipe and freeze the rest.

Empty Canvas

Well, our raised bed garden is all set to go for this year. Those two tall sunflowers in the background shot up wild out of nowhere, likely vagrant seeds from the sunflower house we planted for Skippy a few summers back (see photos of that adventure below). The basil was an act of desperation, snatched up at Trader Joe’s because I wasn’t patient enough to wait for the seedlings I’ve ordered to arrive. But the rest, each square foot grid, is empty of plants and filled with fresh organic soil, waiting for something to grow in it. Emptiness waiting to be filled with possibility.

British landscape architect William Kent once said that “gardening is like landscape painting.” And I suppose it is similar in some ways —  you begin with a blank canvas, which might be an empty and barren patch of earth, or one overrun with weeds and stickers. You prime the space by clearing it and turning over the earth, and then carefully plan/compose the arrangements of flowers, vegetables, or shrubs and trees that you want. You select to “paint” with the best seeds or seedlings you can find, and set to work placing them on the canvas of earth in an attempt to match your vision. You do the best you can with what you know, learn new techniques to help the piece along, and try to make up for problems along the way.

But this is where any similarity to landscape painting ends. For the painter has virtually complete control over his project and, eventually, will either finish or abandon his piece. For the gardener, however, what comes next is really out of her hands — and the “piece” is never really finished, but instead demands constant care and attention well beyond the initial endeavor.  Things may grow, or they may not; they may succumb to disease or pests, or may thrive and grow with great energy. Who knows? Like any painter who commits the idea in his mind to canvas, the gardener ultimately deals with uncertainty about what the end result will be.  But unlike the painter, that uncertainty is never eased by a truly finished product.

In the end, gardening, like every other art, is an act of faith in that, ultimately, what happens there doesn’t really depend on the gardener, but on something higher than her. It isn’t for the gardener to worry about what will happen — her job is to do everything she can to create conditions in which something can be made out of nothing, to create a place where the impossible can become possible,  and then she must leave the rest to God.  

Being in the garden teaches me humility, patience, gratitude, hopefulness, trust, perseverance, and joy. It reminds me of the important things I need to pay closer attention to. It reminds me to watch for the ways God works in my life and to trust Him in doing this work, as the unseen gardener that He is. Like Mary Magdalene encountering Jesus in the garden after he has risen from the dead, mostly I don’t recognize his presence or his work in my life. My life is like a garden in which He plants lots of seeds — people, events, ideas, struggles, failures, successes, disappointments — all signs pointing to him, all of which have the potential to grow into something wonderful, into more than they at first seem to be. Every event, just like every seed, contains all that is necessary to produce a gift of grace. Even the smallest, seemingly insignificant detail can grow to become a great oak tree of grace in my life. God is continually making something out of nothing, both in my garden and in my life. And He never fails to surprise me. 

Post Script

A few summers ago, we agreed to forgo the “traditional” vegetable garden I normally plant in order to experiment with a sunflower house for Skippy. It was generally a success — the sunflowers grew nearly as tall as the house and provided a private, cool alcove for him to relax and read a book in. But they also provided a recreational living area for all sorts of creatures, some more amusing than others — we failed to realize that wasps adore the caterpillars that adore sunflowers. So the sunflower house also became a wasp house, of sorts, which Skippy eventually grew afraid to enter. Still, it was a memorable experience and one which we remember fondly.