Sometimes things have to be quick. We love to cook and don’t shy away from more complicated recipes, but there are times when it is necessary to whip something together quickly. There is no reason not to make it delicious, of course! A surefire backup is pasta with pesto. We prefer pesto alla Genovese, made with basil, but you can use other herbs such as rocket or flat-leaf parsely.
We buy large basil plants when they are on sale in the summer and make large batches of pesto (our recipe is in the recipe section) and put them in ice-cube trays and freeze them. They last a year or longer in the freezer and only need to be thawed to be used. We usually freeze them without the cheese and add grated Parmesan and pecorino after thawing, however you can freeze pesto complete with cheese if you don’t plan on keeping it too long.
There are many wonderful uses for pesto, but the simplest is just to put it on pasta. We prefer spaghetti and we often add some freshly roasted pine nuts on our plates.