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Most people can agree that buying a tomato in the dead of winter is not usually a good idea. Not only for seasonal-eating reasons, but also for taste: it's simply not going to taste as good in January. But sometimes you just long for something bright, green, and fresh.
That's where this recipe from Jamie Oliver comes in, which relies on fresh basil. Though good local summer basil would have been ideal, it's pretty good year-round, especially pureed into a sauce.
The recipe is a nod to pesto but without pine nuts to thicken it. Instead, the recipe takes a cue from pasta carbonara, mixing an egg yolk into the base of pureed basil and Parmesan to give it a silky texture. Once it mixes in with a little pasta water, it becomes the creamiest pesto you've ever tasted. A squeeze of lemon rounds out the acidity and the result is a quick and satisfying pasta dish that's a little bit out of the norm.