Pesto in the Fridge

Seems almost too simple, painfully obvious even, but no better summer safeguard than a perpetually refilled jar of fresh pesto kept under refrigeration. Cafe Drake buys a massive bunch of basil each week at the farmers' market and whips up a batch over the weekend. Luckily the all-purpose staple keeps very well if kept cool and always covered with a thin layer of olive oil after each use. The laziest of July nights will find us tossing 4-5 tablespoons with whole wheat linguine alongside a tomato salad, or as above, enlivening leftover chicken cutlets with a glorious main-dish sandwich of toasted baguette slathered thick with the green stuff and crowned with tomato and red onion. Our easiest and quickest recipe lies below.

CAFE DRAKE PESTO

All measurements can vary rather recklessly; sometimes we make it without Parmesan at all and prefer spooning cheese over the pasta etc at the table. At Cafe Drake pinenuts are very often replaced with walnuts or even almonds - hedonistic rich cravings require cashews (for those with decadent tastes only).

2 cups fresh basil leaves, packed / 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil / 1/3 cup pine nuts or walnuts / 3 medium sized garlic cloves, minced / Salt and freshly ground black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor or blender. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)


2. Add the garlic, pulse a few times more.


3. Slowly add the olive oil in a constant stream while the food processor/blender is on. Stop to scrape down the sides with a rubber spatula.


4. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.