End of Summer Pesto

As the summer comes to a close, I make sure to harvest all the basil in my garden. Here's a secret to make summer last throughout the winter: make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays.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.Enjoy xx

Coin Pasta with Pesto

Serves 6

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 leavesTo prepare: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 LacarrieuFood Styling: Me

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