It’s spring. The basil smells. We want light, well digestible, balanced and fresh dressings. Why not prepare a good pesto?
Basil, pine nuts, garlic, a pinch of salt, and oil. It may not be orthodox, but if we put everything in a food processor or blender, adding extra virgin olive oil, the game is done in no time. I would say we don’t get to the minute as preparation time! If we decide to eat it immediately, excellent highly seasoned Parmigiano Reggiano will complete the sauce. If, on the other hand, we want to freeze it, let’s put it in the freezer like this without Parmesan; we will add the fresh Parmesan to the freshly thawed pesto.
When it is time to drain the pasta, use a little cooking water to lengthen everything. We add the Parmesan cheese only then. Enjoy your meal!