At the end of each summer, I make sure to harvest all the basil in my garden. Then, I implement a little secret of mine to ensure pesto year-round: I make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays. When you have a craving for fresh pesto, simply remove a few ice cubes, and add them to a pan. You’ll be able to have fresh pesto year-round!
This pesto recipe is straight from the source. My sweet Ligurian friend Monica Damonte is not only a great interior designer but a wonderful host and cook. Here’s her version of pesto ala Liguria. Hers has a twist with Ricotta Salata on top; it’s delish.
Coin Pasta with Pesto
You will need:
– 4 cups basil
– 1 cup olive oil
– 1¼ cups grated Parmesan cheese
– ½ teaspoon salt
– 4 cups dried coin pasta, or trofie pasta
– 12 cups water for boiling the pasta, reserve ¼ cup pasta water
– 1 cup ricotta salata
– ¼ cup chopped tomato
– 6 mint leaves
Place basil, 1 cup grated Parmesan cheese, oil and salt into the bowl of a food processor fitted with a blade. Pulse for 3 minutes until it forms a paste. Set aside.
In a large pot cook pasta for 10 minutes until al dente and drain. In a large bowl combine pasta, pesto, and the reserved water (¼ cup). Add ¼ cup grated Parmesan cheese.
Serve in individual bowls with a dollop of ricotta salata. Top each serving with a mint leaf and tomato for garnish. Serve immediately. Place the extra Parmesan on the table for guests.
Photo credit : Victoria Lacarrieu
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