This dish is simple, indulgent, and classy all at the same time. And if you put it over whole wheat pasta or brown rice with mushrooms and/or sun dried tomatoes, it's healthy, too. I used good old white pasta in a lovely cork-screw shape that holds the sauce perfectly.
suite101.com, Basil has the same anti-inflamatory effects as medical marijuana. I hope we can get all those benefits by consuming it close to raw.
Whip one pasteurized egg yolk in the food processor or with a hand blender and slowly add good quality olive oil. Start drop by drop. The total amount will depend on how much pasta and basil you have. Switch to a blade attachment and add one grocery-store-size bunch or half a green-market-size bunch of well washed fresh basil. Turn it on until the basil is finely chopped. Then pour it over your dish of choice: potatoes, fish, pasta, rice, fresh bread, a spoon...
Stay tuned: If I find a nice mortar and pestel, the first thing I plan to make is a tradition pesto made from pounding (not blending or chopping) basil, garlic, pinenuts, salt, and extra vergin olive oil.