Have you ever made deep-of-summer pesto? Do you ever sit and sip and read poetry on a warm night?
Many years ago I discovered my love of both and as I made pesto a few days ago using the emerald-green basil from our garden I remembered how much I love the prose-like poetry of Diane Wakoski. Especially a book of her poems entitled “Emerald Ice”. The selection above is from the first few lines of the first poem in this collection.
So here is a quick pesto using deep-green Basil leaves, a bit of sassy-green Arugula and the slightest-green pistachios. Tossed with a hearty & hollow Trotolle pasta…the pesto seeping onto and into the noodles…edible poetry!
A few handfuls of Basil leaves & Arugula, fresh lime juice, shelled pistachios & a good olive oil is all you need.
Emerald green pesto……
…tossed with some al dente Trotolle, also called “spins” as they look like little spinning tops. Sprinkle with shredded Parmesan. This is pretty much…along with love…all you need.
Emerald Pesto tossed with Trottole Pasta
- 1 handful fresh basil leaves
- 1 handful fresh arugula leaves
- 1/2 cup shelled pistachios
- 1/4 cup shredded Parmesan cheese
- juice of 1/2 lime
- 1/4 to 1/2 cup good olive oil
- 8 to 12 ounces Trottole pasta noodles cooked al dente (or any other short pasta)
- additional shredded Parmesan cheese to top
- salt & black pepper optional (the lime juice and Parmesan will add a natural saltiness)
- Place the pistachios in a food processor and pulse a few times.
- Add basil and arugula leaves. Pulse again 2 or 3 times.
- Add Parmesan and lime juice and pulse.
- With the processor running quickly drizzle in olive oil to your liking.
- Scrape finished pesto out of the processor bowl into a jar. Toss some of the pesto with hot, cooked & drained Trottole pasta. Scatter additional Parmesan cheese over the top of each serving and enjoy. Salt & pepper if desired.
Store any leftover pesto in a jar in the refrigerator or freezer for later use. I usually make extra while I am at it and freeze small jars for winter dishes.