Surefire flavor of summer: basil pesto sauce

I’ll be honest - I’m not a huge fan of summer for myriad reasons, some of which include bathing suit shopping, sunburn, and sweat in uncomfortable places. Did I mention bathing suit shopping? But there is one thing I love about summer, and that’s the abundance of fresh produce and herbs!

I love the way rosemary smells after you rub it between your fingers. I love sprinkling fresh mint in a mojito. Nevertheless, I dare you to look me in the eye and tell me there’s no better scent than fresh basil mixing together with olive oil, cheese and garlic.

I’ll save you the pressure: There is no better scent.

So let me be clear: My favorite part of summer is pesto that I make with said basil. This is not up for discussion.

Pesto is so versatile. Put it on pasta, chicken; use it as a sandwich spread. Add roasted red peppers or sun dried tomatoes, or even make it with spinach, ramps or arugula.

Growing up, my mom used to call this “presto pesto” because it is so easy to make. You simply dump all the ingredients in a food processor and flip on the switch. It’s a foolproof formula: herbs, oil, cheese, nuts, garlic. Dump, blend, eat.

After this easy to make recipe, I promise you will not even miss store-bought pesto anymore. This tastes better, is better for you, and will put the stress of summer bathing suit shopping far out of your mind. You’ll be too busy eating pesto to care!

Summer Basil Pesto

2 cups fresh basil

½ cup Parmesan cheese

½ cup pine nuts (you can use walnuts if you can’t find any)

2 cloves garlic

½ cup olive oil

salt and pepper

Place basil, cheese, pine nuts, garlic and salt and pepper in a food processor. Pour the oil in through the funnel while the food processor is running in a steady stream until fully emulsified, stopping occasionally to scrape down the sides. Store in an airtight container in the refrigerator for a week or in the freezer for up to a month.