Simple Secrets: Basil Pesto

I had a lot of basil. Like a lot. I found a sunny spot in the backyard and all summer long enjoyed the bounty of a big ass basil plants. Those delicious leaves were called upon for every caprese and batch of scrambled eggs (and even a few cocktails), but the season is drawing to a close. Rather than let all that bright green die back, I wanted to capture the flavor in pesto.

I have to brag for a moment here. As someone who once killed a drug store bamboo... and a houseplant... and numerous orchids... and a few lavender plants... I'm incredibly impressed that I kept this basil alive. I should really give the credit to the Husband who does the watering, but let me feel a bit of horticultural pride.

Pesto couldn't be easier and is oh-so versatile. In one week alone we enjoyed it upon grilled flank steak, mixed with angel hair pasta and cut with lemon juice as salad dressing. If can freeze it too and enjoy a bit of summer in the inevitable depths of winter. Simply mix with olive oil and freeze in ice cube trays.

Basil Pesto
1/2 cup pine nuts
4oz parmesan cheese
4 garlic cloves
1 tablespoon salt
8 cups basil leaves, loosely packed
Juice of 1 lemon
1 cup olive oil

Combine pine nuts, parmesan, garlic and salt in the bowl of a food processor and pulse until combined. Add basil and lemon juice and process until chopped. Turn on the processor and stream in the olive oil and blend until smooth. Taste and adjust salt to taste. Enjoy!

Sweet Corn Succotash

The truth is, I don't really cook that much in the summer. Okay, that's relative... I mean, I'm always cooking, but the way I do it changes big time in the warmer months. In the winter I make more composed, planned dishes, but summer is more freewheeling. If you let the produce lead you in the summer, you'll not only have delicious meals, but spare time to slip n'slide and chase the ice cream man.

This week's corn was too gorgeous to pass up, so I found it some friends for the world's freshest summer succotash.

Summer corn, tomatoes and green beans were basically born to be best summer friends. They even made friendship bracelets at camp. Shallots, basil and chives are part of the group too, but let's get real, corn, tomatoes and green beans are really the most popular ones. 

Pardon my imaginary foray into pre-teen vegetable social dynamics. The bottom line is that corn, tomatoes and green beans taste amazing in July and you should eat them all together. And you don't need to do much to have a delicious dinner. That's the beauty of summer cooking.

Sweet Corn Succotash
2 ears sweet corn
2 cups green beans, ends snapped off
2 large heirloom tomatoes, chopped
1 large shallot, minced
1/2 cup basil leaves, cut into thin strips
2 tablespoons chives, minced
2 tablespoons olive oil
1 tablespoon champagne or red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper

Prepare corn according to your preference -- either boiled or grilled (my preference). Once cooked, cut the kernels off the cob and place in a large bowl.

Bring a medium pot of water to a boil and add green beans. Cook for 1-2 minutes until they turn bright green. Remove from boiling water and immediately put in an ice bath. Once completely cooled, drain and add to large bowl with corn.

Toss corn and green bean mixture with tomatoes, basil, chives, olive oil, vinegar, salt and pepper. Enjoy!

Cocktail Hour: Cilantro Citrus Spritzer

What the heck is a spritzer anyhow? Well, I'm now defining it as any fizzy, fresh and fancy cocktail. And yeah... it's my blog, so I'm going to write my own cocktail definitions. Or maybe I'm wayyyyy off?

Swammy? Slippy? Swanson? Spritzer?

Anywhoodle... now the it's heating up around here, I'm in the mood for something more refreshing than my red wine. Enter the summer spritzer -- cold and tart. This version I whipped up on one of our first hot evenings has the herbacious bite of cilantro with lip-puckering citrus, all rounded out with a bit of sweet and cooling coconut.

Cilantro Citrus Spritzer
Makes two generous cocktails
4 shots good-quality vodka
Juice of 1 lime, plus a few slices
Juice of 1 lemon, plus a few slices
1 handful cilantro leaves
1 can LaCroix coconut soda water (If you can't find it, sub for 1part coconut water, 1 part club soda)

Combine vodka, lime juice, lemon juice, cilantro and ice in a cocktail shaker. Give it a vigorous shake and pour into big glasses and top off with coconut water. Garnish with lemon and lime slices and enjoy!