Green, Alive, and Unhurried
There is a version of pesto that lives only in summer — made when basil is so abundant it perfumes the whole kitchen just by being near it. This is that recipe. No heat, no hurry. Just the slow, deliberate act of bringing a few honest things together until they become something far greater than the sum of their parts. My grandmother kept a pot of basil on the windowsill all season long, guarding it quietly. I understand that impulse now. Some things are worth protecting.
Ingredients
- 3 cups packed fresh basil
- 2 teaspoons Alessi Garlic Puree
- 3/4 cups grated Parmesan cheese
- 1/2 cups Alessi Extra Virgin Olive Oil
- 1/4 cups Alessi Pine Nuts
- Alessi Sea Salt
Instructions
- Combine basil, garlic puree, Parmesan, olive oil and Pine Nuts in a food processor or blender. Blend until smooth.
