Serve up summer’s bounty while its fresh

I don’t grow very much that’s edible at my house. I have perennial herbs like sage and lavender, and I throw a couple of basil plants, cilantro, mint and parsley in a planter so I have them available when I need them.

The harsh winter killed my rosemary plant so I have one of those as well, but I’ll winter it inside this year.

I’ve tried growing tomatoes, but I’m better off buying what I need when I need it vs. dealing with a whole bunch of produce all at one time.

That being said, I usually have a glut of basil that needs cutting, even after I’ve made caprese salad multiple times and basil vinaigrette is a staple in the fridge.

That’s okay, because I love pesto. There’s so much that pesto can top, be tossed with, and be spread upon, that it never goes to waste.

My favorite way to use it? Pasta with fresh tomatoes and pesto. It tastes like summer’s abundance all in one plate.

Pesto is easy to make and the ingredients can be substituted with what you have on hand. No pine nuts? Use walnuts instead. Not enough basil? Arugula is a good substitute, so is a mixture of parsley and spinach.

And while Parmesan is the cheese of choice a good Asiago, Romano or Manchego will all work in a pinch. Basically you can’t screw it up.

Basil Pesto

2 cups fresh basil leaves (or other greens as described above), washed and dried thoroughly

2 tablespoons pine nuts (or walnuts, hazelnuts or almonds)

2 medium garlic cloves, peeled and roughly chopped

1/4 teaspoon fine sea salt

1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan (or other hard cheese)

Place the greens, nuts, garlic and salt in the bowl of a food processor. Process until pureed.

With the machine running, pour the olive oil into the mixture until incorporated.

Place the pesto in a bowl and add the cheese, stirring to incorporate.

If not using right away store in a glass or stainless container in the fridge. Pour a thin layer of olive oil over the top before covering to discourage discoloration.

Pasta with Pesto and Fresh Tomatoes

Serves 6

1 lb. pasta – your choice of cuts (I prefer a gemelli or ziti for this dish)

1 c. pesto

2 c. chopped fresh tomatoes with their juice (cherry, grape, plum or vine – just as long as they’re fresh)

Parmesan or grating cheese to taste

Boil the pasta in salted water according to the package directions until al dente.

Reserve 1 cup of the pasta water.

Drain pasta and place in a warmed pasta bowl.

Add the pesto, tomatoes and their juice. Toss to coat, adding a bit of pasta water as needed to silken the sauce.

Grate the Parmesan liberally over the top, to taste.

Now take a moment to savor the best of summer: fresh tomatoes, fresh basil and enjoying the company of family and friends at the table.

You’ll need this memory when the snow is blowing and the grocery store tomatoes are like little faded red bowling balls in February.

Just sayin’.

Deb Pepin Bullock is a SouthCoast native, author, traveler and foodie who lives in Fairhaven. Follow her blog at deborahdishes.com, on Facebook at Facebook.com/deborahwhodishes or on Twitter @deborahdishes.