Pesto: Summer in a Bag

There's something cheery about serving pesto in February. That bright green, that summery smell--fantastic!

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How to achieve enjoyment of this out of season treat? Well, you can buy pesto sauce in a jar (eh), or make your own with expensive grocery store basil. I prefer to harvest our basil, make several batches of sauce, and freeze it in small bags, which are easy to thaw and toss with pasta.

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Elizabeth gave me this recipe many years ago. The only changes I've made are to put "Ever Fresh" in to save the bright color and to add some salt at serving time.

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Pesto Sauce

2 1/2 cups fresh basil, washed then spun or patted dry

1/2 cup walnuts

4 large garlic cloves, pressed

1/4 cup extra virgin olive oil

1 tsp "Ever Fresh" or equivalent (ascorbic acid), dissolved in 1 Tbsp water

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Put everything in the bowl of a food processor (a double batch fits well). Process until smooth. Store flat in pint-size freezer bags, being sure to press out all the air. To serve:

1 pound pasta (reserve 2 cups cooking water)

1/2 tsp salt, optional

2 ounces cream cheese, optional

1/2 cup Parmesan or Romano cheese, grated

• Cook pasta in boiling water.
• Meanwhile, thaw pesto in a container of hot water, then scrape into a serving dish. If desired, add salt and cream cheese. Mash and mix to combine, adding some pasta water as needed. Reserve more pasta water before draining.
• Drain pasta and add to the sauce. Toss to coat, adding water as needed. Sprinkle with half the grated cheese, toss, add remaining cheese, and toss again. Serve with a smile.