Basil pesto reminds me of summer, since we typically have a bunch of basil plants growing outside in our backyard during the warmer months. (Though, truthfully, here in the city, "yard" may be a bit of an overstatement.) This morning I put cheese ravioli with tomato and basil sauce on the dinner menu, but at the grocery store I spied a pack of fresh basil, and knowing that I already had Parmesan, garlic, pine nuts, and olive oil at home, I decided basil pesto it would be. I used this Food Network recipe to make the pesto, though I opted to use just one garlic clove since it was fairly large. I served our pasta dish alongside some Parmesan toasts -- an easy meal, perfect after a long day of editing endless pages at work.
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