The other day I looked at my basil plant and thought OH NO! I better make something fast. I’m a pesto traditionalist and not into the variations that have cropped up through the years. I like the basic centuries old Genoa recipe – basil, garlic, pine nuts, Parmigiano, Pecorino and olive oil. But didn’t I have any pine nuts. So no pesto – this time.
I did however have canned whole tomatoes from Michael Anthony’s market and, uhm, basil.
No recipe needed - Here’s what I did…
I got out my machete, hacked my way through the basil container forest and ended up with about half the basil leaves from my voracious plant.
Basil plant post hacking - still huge
I pulled out a large saucepan and began crushing those tomatoes with my hands, which caused a huge mess all over the kitchen counter and me. I chucked in the basil leaves – don’t ask me how many, just lots!
I used way more than this but I wanted to show the tomatoes
Added a little white wine, lots of olive oil, and let the sauce simmer all day. The result was a really fresh, simple tasting sauce that was perfect since I didn’t have any pine nuts. But I will next time and guess what? That basil plant is right back to where it was pre- hacking. I swear the thing is on steroids!