Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.
4-6 D’Anjou pears, peeled, cored and cut into 1-inch pieces
2 tablespoons water
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
1. Combine pears, water, lemon juice, cinnamon, ginger and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 20 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunkier sauce, mash with a potato masher. (You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down first.)
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator, sauce will keep in the fridge for one week.
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
1 cup crème fraîche
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley and mint
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.
This incredibly-flavorful sauce is the perfect accent to this week’s rustic stew.
1 cup stemmed basil leaves
¼ cup chopped tomatoes
2 cloves garlic, minced
1 tablespoon pine nuts, lightly toasted
¼ cup extra-virgin olive oil
Sea salt and fresh ground pepper
1. In a food processor, combine the basil, tomatoes, garlic and pine nuts. Pulse to chop, scraping down the sides of the bowl occasionally.
2. Once all the ingredients are evenly chopped, run the processor and drizzle in the olive oil in a slow stream. Once the oil is incorporated, stop the processor and season the pistou with salt and pepper to taste. The pistou will keep in the fridge in an airtight container for several days.