Left to themselves, the basil and parsley I planted when summer began have been relishing the rain and heat and are on a rampage to take over the vegie patch in the backyard. No fertiliser or pesticides, just tucked under the protection of netting propped up by an old mop handle (a nod to Nonno Anni!) 
The basil leaves overwhelmed the basket when I picked them. They appear just bursting with greenness and their fresh, strident fragrance filled the kitchen, and then the whole house it seemed. So, of course, it could only be pesto per cena, made the old way by mortar and pestle (thanks to Roger’s arm muscles!)
I usually love pairing orecchiette with basil pesto but there was none in the pantry so it had to be a mix of leftover fettuccine and pappardelle this time. Meanwhile, the pretty parsley flowers are dropping their seeds and more parsley is growing so it may be time for a parsley dish next, I think! Love the greenness of summer. Buona fine settimana! 
Last of the summer basil… in mid-autumn – time for basil pesto! I grew up with southern Italian cooking and so came to this dish from the north a bit later on. There are so many variations but I’ve tried to make it as close as I can to the original Ligurian version using basil, pine nuts, garlic, olive oil and Parmigiano Reggiano.
Zoë Boccabella 