Easy Summer Pesto that will Last all Fall, too

August means that summer is slowly winding down. In fact, it's only a matter of time before we'll be well into fall. Can you believe it? If you have loads of basil in your garden like I do, I'm sure you're looking at ways to use it before the end of the season. Here's my trick:As the summer comes to a close, I make sure to harvest all the basil in my garden. Then, I make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays and use it throughout the winter. By doing this, you're able to enjoy wonderful, homemade pesto throughout the year.This pesto recipe is straight from the source, my sweet Ligurian friend Monica Damonte. Here's her version of pesto ala Liguria. Hers has a twist with Ricotta Salata on top; it's delish. Try it.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 leaves

To 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 Lacarrieu Food Styling: Me