Nut-Free Pesto

One might write off pesto all together without the possibility of using nuts, but where's the joy in that? And when your grandma has a corner of her front yard growing several varieties of fragrant basil knee-high, who am I to stop you, in your best tutu, from picking as many stalks as you can carry, and using the garden hose to rinse it all off, while you munch away on the doorstep as if this were the way pesto had always been made. Indeed, the only way it should always be made.

Here is the super simple summer recipe we put together for this dish:

• One toddler's arms full of fresh basil, as many varieties as you can find (we like purple thai basil as a special treat), rinsed, torn and chopped quickly in a blender with a pinch of salt, pepper, a half cup of percorino romano and / or parmigiano reggiano cheese, and a steady drizzle of olive oil as you blend (about half a cup).
  
• One pound of your favorite pasta, cooked al dente in salted boiling water
  
• One pint boiled and quartered small new potatoes
• 1/2 pound blanched haricots verts
  

Drain pasta reserving one cup of cooking liquid, then toss with the basil pesto, potatoes and haricots.
Add reserved pasta water slowly to help blend all the flavors together and add a dash of delicious moisture back to the dish.
Top with torn thin strands of prosciutto or additional cheese and serve.
(NB: A refreshing glass of rose, or a crisp, cold white wine for the adult chefs and a gentle sea breeze make this dish even more memorable and fully reminiscent of its' Mediterranean roots. I strongly suggest you go the whole nine yards on this one if you can.)

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