When the basil is begging to be picked in the garden, it's time to start making pesto sauce. Tonight I combined my pesto with vermicelli and steamed shrimp.
Once you've made pesto a few times you don't need a recipe so here's how I made mine.
I picked a collander full of basil leaves. Smashed them down into the Cuisinart with a tablespoon of minced garlic, 1/2 cup of water, and 1/2 cup of olive oil-- then I pulsed it till it was all processed.
I added about 1/2 cup of salted Pine nuts, and a tsp. of salt and processed some more, adding water or oil as needed to make a smooth thick sauce. Then I added 1/2 cup of shredded Asagio cheese (Parmesean or Romano are fine too) and processed till smooth.
Then I put it in a sauce pan and turned it to the lowest setting on the stove.
Heated up water to boil the pasta
Steamed the shrimp and removed shells.
Cooked the pasta, rinsed, combined about half of the pesto sauce and shrimp with the pasta (and saved the rest of the sauce for another time).