Late Summer All-Purpose Pesto

Pesto is the ultimate simple sauce. Toward the end of summer, basil plants in L.A. get a boost from a spell of hot weather forcing a profusion of leaves to push out and grab their share of sunshine. Every few days I pluck off any flowers I see growing on the plants. I don't want flowers -- I want the tasty leaves. Careful plucking encourages more leaf growth and makes you smell like a sexy Italian mamma to boot.

I fill up a food processor worth of washed basil leaves, throw in a clove (or two) of garlic, a handful of toasted unsalted pine nuts, salt and pepper.

Then a good 1/4 cup of olive oil and I start pulsing the machine. After a minute or so your pesto looks like this.
Time to scrape down the sides of the bowl, add another 1/4 cup of olive oil and pulse the pesto until the color of the basil mixture lightens ever so slightly.
That's it. You want a nicely chopped (but not pureed or soupy) mixture which is thick enough to coat the back of a spoon but is still a sauce, not thick like a dip. Scrape the pesto out of the food processor, put it in a bowl and top with an additional drizzle of olive oil over the top. This keeps the pesto from oxidizing and it stays nice and green.
Now what do you do with this bit of green 'gold'. Well, of course it can top pasta along with a handful of grated parmesan. Try it drizzled on top of a warm grilled steak, as a spread in a roast pork and fontina panini, mixed with a bit of yogurt and mayo for a wonderful take on potato salad or as a dip for cold poached chicken, or enjoy it spooned on top of late summer tomatoes for the perfect wistful reminder of a passing season.