Today I picked basil for pesto. My recipe used walnuts (instead of pine nuts), olive oil, grated parmesan cheese, garlic, pepper and salt. The room-temperature pesto (never heated) was mixed with half & half (milk & cream) and some of the pasta cooking water.
After forking out the pasta, a creamy sauce remained in the bowl … with a confetti of little green shreds of basil. I thought the best part was tilting the bowl and letting all that creamy sauce go down the hatch.
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