Each summer Patricia Wells makes sure that her basil crop is abundant, and then she bottles that summertime flavor in the form of pistou, or pesto, an olive oil, basil and garlic sauce. If you like, you can add ground pine nuts and freshly grated Parmigiano-Reggiano cheese to the sauce.
Even if you make this in the food processor, it is better to mince the garlic by hand. In addition to flavoring vegetables, this pesto is great tossed with pasta, stirred into vegetable soups, dolloped on fish or spread on pieces of toasted baguette.
Plus: Pasta Recipes and Tips