Summer is in full bloom here in Arizona. While the rest of the country is thankful for the sunshine and warm weather (and the abundant produce that comes with it), here in the desert southwest we are lamenting yet another 100+ degree day. Our garden is withering from the heat, however it seems that our basil continues to love the sunshine.
With all that basil, what to do? After all, there are only so many caprese salads that we can do. Why fresh pesto of course! We whipped up a batch of pesto:
3 Tbsp pine nuts or walnuts
2 cups tightly packed basil leaves
4 cloves garlic
4 Tbsp grated parmesan
1 Tbsp olive oil
1/2 tsp black pepper
3/4 tsp salt
3 ounces reduced sodium chicken broth
Combine first seven ingredients in food processer. Pulse until chopped. Add in broth until desired consistency.
We served it over mushroom ravioli.
Now of course we couldn’t do a meal without adding wine. We were in the mood for a red, but with the heat we were looking for a cold white. Naturally, that led us to our “pink” wine: a nice dry rose from Napa. We went with the Silverado Vineyards 2008 Sangiovese Rosato. The wine has a good balance of fruitiness and dryness that was perfect for our evening.