Here, a classic pesto recipe becomes a great seasoning to a simple salad made with boiled new baby potatoes and raw zucchini ribbons.
By Valeria Necchio
Few things taste of summer like a great, freshly made basil pesto. Every year, given the abundance of basil in the garden, I make a lot of it, and its grassy, garlicky and fragrant scent fills rooms and enhances appetites. Liking it quite powerful, I tend to use as much as I can in the days following the pesto-making session. Whatever seems too much ends up in the freezer, ready to be taken out and thrown on top of some pasta whenever I fancy some summer breeze out of season. I am usually quite faithful to the classic recipe of pesto alla genovese, which calls for Ligurian type basil, pine nuts, garlic, Ligurian extra virgin olive oil, and a mix of Parmigiano and pecorino cheese. However, sometimes I like to twist things a bit, maybe because I don’t have all the proper ingredients, or simply because I fancy a change –so, I go for different combinations of nuts and cheese. As for its usages, I enjoy it on pasta, especially linguine and trofie shape, but it works great also as a spread,on a slice of toasty bread, or as a salad dressing.
In this case, a classic pesto recipe becomes a great seasoning to a simple salad made with boiled new baby potatoes and raw zucchini ribbons –one of the best ways to enjoy very fresh zucchini. The combination of textures and flavors between sweet, soft potatoes, crisp zucchini, savory grassy pesto and some salty ricotta salata works just great, and results in a well balanced dish, filling yet fresh and light. Seasonal, healthy and satisfying.
Originally Published: September 1, 2013