Summer Pesto with Linguine and Green Beans
In summer, one of my greatest joys is preparing meals that rely almost entirely on produce from my garden. Of these, many of my favorite menus start with pesto.
For this recipe, I recommend using a mortar and pestle. Although you can also make this in a food processor, the mortar-and-pestle method is easy and it produces the best pesto I’ve ever eaten. I usually pick the basil an hour or so before preparing the pesto. Or, if you don’t have a garden overflowing with basil, check out a nearby farmer’s market or a store that sells fresh produce and select a couple of bunches that have fresh, beautiful green leaves. If the leaves are starting to wilt or have a lot of dark spots on them, look elsewhere. You can only produce great pesto if you start with great basil.
There are as many opinions on what constitutes the best pesto as there are people who make it. Some people prefer Parmigiano Reggiano to Pecorino cheese, some like garlic, others don’t, some cooks use pine nuts, others prefer walnuts, and on and on. I’m someone who loves all good pesto, but for me, this recipe is hard to improve on!
Summer Pesto with Linguine and Green Beans Recipe
Photography by Jim White
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.