Straight to Italy. Ultra-simple Basil Sauce | August Kitchen ①

When I open the lid of the food processor, a wonderful scent of basil wafts out. My brain instantly travels around Italy. While this journey is a fantasy, scents have a way of calling up memories.

I actually visited Italy about 20 years ago. I traveled by train from somewhere around Marseille in the south of France, crossing the border toward Venice. It was quite interesting; as soon as we arrived at the first station after crossing the border, a passenger carrying a large pizza box got on. I couldn't help but grin to myself at a scene so perfectly in line with the image of Italy that I wanted to ask if it was staged.
Back then, I think the scent was more about tomatoes and cheese, but perhaps because of the concept that the scent of basil equals Italy, those dormant travel memories came flooding back in fragments all at once.

Anyway, at this time of year, local farm stands sell basil in massive quantities. Since I'd have leftovers if I only used it for a splash of color, I always make basil sauce.

However, I shouldn't call it Genovese.

Authentic Genovese (properly called "Pesto Genovese") includes garlic, pine nuts, and Parmigiano, but since I'm not a fan of raw garlic and I don't always keep pine nuts or cheese on hand, I'm content with an ultra-simple basil sauce that fits into my daily life. It's simply a means to preserve a large amount of basil before it spoils.

As for how to use it, besides pasta, just drizzling it over or tossing it with boiled potatoes will instantly transport you to Italy.

Ultra-simple Basil Sauce

Ingredients (easy-to-make quantity)
Basil: approx. 100g
Oil (I used olive oil this time): approx. 5 tbsp *You can also use rice oil, which has a milder scent
Salt: approx. 1/2 tsp

Instructions
① Pick only the basil leaves and discard the stems.
② The scent remains better if you don't wash them, but since it bothers me, I quickly wash the leaves, drain them in a colander, and dry them thoroughly. I recommend using a salad spinner since you want to avoid adding water as much as possible.
③ Place ② into a blender or food processor and pulse.
*I recently learned that it's best to chill the equipment you use, as the heat from processing can cause the scent to be lost.
④ Transfer to a bowl, add the oil and salt, mix with a spatula, and store in a clean jar or similar container. Try to use it up within about a week.