NOT HAVING QUITE ENOUGH basil for a mortar-full of pesto, I decided to make the best of it and produce something with quite different proportions. The result was a little too strong of garlic, I think; but also had more pine nuts than usual. I smashed the garlic with coarse sea-salt, as usual, added the pine nuts and continued pounding; then the basil leaves, so clean and fresh from the farm market they needed no rinsing, therefore pounded up much better than usual.
A little oil to make a paste, then more pounding and mixing; then grated Pecorino and Parmesan, more oil, stir it all up, spoon it onto the pasta. (Penne extended with a few flat noodles.) Green salad, of course.
cheap "Bordeaux" Château Bois de Lamothe, Côtes de Duras, 2007
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