Summer doesn’t involve just a ton of cooking for me, but homemade basil pesto is an exception. I almost always keep a tub of the stuff in the fridge — covered with a layer of olive oil to better preserve the vibrant color.

Not that a batch lasts more than a few days — seems I can always find some new way to use it! Tossed in pasta, of course. But also dolloped on grilled chicken or fish. Served alongside ripe brie and crusty bread. Folded into scrambled eggs. Drizzled on a salad of sliced tomatoes and mozzarella. As a dip for boiled shrimp. The list goes on…

And I love pairing pesto with Sangiovese (at cellar temp, please) – truly a match made in heaven. Here’s my go-to pesto recipe, along with a few wines that I’ve enjoyed lately:

Recipe: Sauce: Basil Pesto
Note: This amount of olive oil makes a rather thick puree, which is great to start with. You can always whisk in additional oil to thin the pesto, which you’ll want to do for some recipes. Makes about 1 cup.

2 cups firmly packed fresh basil
1/3 cup freshly grated, good quality Parmesan cheese
1/3 cup freshly grated, good quality Romano cheese
1/3 cup pine nuts
1-2large clove garlic, minced
1/8 teaspoon sea salt
1/4 cup olive oil

In the bowl of a food processor, combine basil, cheeses, pine nuts, garlic, and salt. Process until finely chopped. Pour in olive oil and process until a puree forms, scraping down the sides as necessary.

Pairing: Sangiovese!

Rocca di Montemassi 2007 Sangiovese Maremma Toscana Le Focaie ($15). Bright and fruity, with mouthwatering red berry and plum fruit, hints of exotic spices and a touch of sweet vanilla on the juicy finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Castello d’Albola 2006 Chianti Classico ($16). So easy to like, with bright cranberry, spiced tea notes, and a smooth, mouthwatering, food-friendly finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Ruffino 2007 Chianti ($10). Excellent value on this eminently drinkable everyday red — with juicy red berry aromas and flavors laced with a light kick of pepper spice and toast. Not especially complex but oh-so-tasty. Ready to drink now and over the next year or two. Locate this wine online or in your area.