Cappellini with Pesto Genovese
Our basil plants are growing and growing. 2016 could be the best basil pesto year! I usually quickly blanch basil leaves, but I didn't this time as well as when I made basil pesto for Cucina Al Volo's beef brisket ravioli. Somehow I didn't taste this year's basil too grassy, rather refreshing. I don't know why but I like it!
