theme: Picnic

Makes 3/4 cup, enough for 1 pound of pasta. Published July 1, 1996.
Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.
INGREDIENTS
1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese or Pecorino Romano
Ground black pepper
INSTRUCTIONS
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.
TECHNIQUE
Bruising the Basil

Bruising basil leaves with a meat pounder (or rolling pin) is a quick but effective substitute for hand-pounding with a mortar and pestle.

Bon Appétit | June 2008
yield: Servings: Makes 6 servings
Serve this cold or at room temperature—perfect for a picnic or barbecue.

Ingredients
• 8 ounces orzo (about 1 1/3 cups)
• 6 1/2 tablespoons extra-virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
• 1 red or yellow bell pepper, quartered
• 3 tablespoons purchased pesto (yeah right – I’ll post the recipe
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
Preparation
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.