JENNIFER ALEXANDER RUPLE

Fresh basil, with its bright, herbaceous aroma and sweet, peppery undertones, captures the essence of summer in every leaf. It’s so rewarding to step outside to snip fresh basil leaves straight from your own garden or patio pots. If you’re not a green thumb, picking up a batch from a local farmers’ market is the next best thing.

Known for its delicate flavor profile, basil is both versatile and distinctive, making it the centerpiece of seasonal dishes. The fresh herb is the star ingredient in Pesto Sauce. With its classic combination of fresh basil, along with pine nuts, olive oil and Parmesan, pesto lends itself to so many culinary options – a sauce for pasta, fish or chicken; a topping for crostini; or a base for pizza and flatbread.

Make a batch today and reserve some for Pesto Caprese Tortellini.

Basil Pesto Sauce
Makes 1 cup

3 tablespoons pine nuts
1 cup fresh basil leaves
¼ cup fresh parsley
1-2 cloves garlic, minced
¼ cup extra virgin olive oil
¼ cup grated Parmesan cheese
Salt
Freshly ground black pepper

Heat a small frying pan over low. Add pine nuts and toast for about 6-8 minutes, shaking pan every minute or so.

To the bowl of a food processor, add pine nuts then pulse. Add herbs and garlic and pulse again.

Next, stream in olive oil while processor is in the on position.

Add cheese and pulse. Season with salt and pepper.

Store leftover pesto in an airtight container in the refrigerator for 2 to 3 days with a thin layer of olive oil over it, or freeze it in small batches in an ice cube tray.

Pesto Caprese Tortellini
4 servings

10-ounce bag cheese tortellini
2 cups cherry or grape tomatoes
4 ounces Ciliegine, small mozzarella balls
½ cup basil pesto
Fresh basil leaves, thinly sliced

Cook tortellini according to package directions. Allow pasta to cool.

In a medium size bowl, stir together tortellini, tomatoes, mozzarella and pesto. Garnish with fresh basil.