Takes longer to write a sonnet than it does to make the great, green elixir......and longer still to savor a plate of it on fettucine.....
The basil—green, fresh-washed and dried,
The oil virgin to the core,
Garlic and cheese, both well-applied
Are all you need and nothing more.
That is, unless you want it more enriching
with toasted and chopped-fine pignoli.
Add butter, softened—so bewitching--
Cracked pepper makes the pesto holy.
You whir the leaves in your machine,
Then pour the fragrant, golden oil
Into a maelstrom basil-green--
Et voila! Here's pesto, rich and royal!
Now all give thanks for summer’s splendor!
(And cook your pasta just till tender.)