Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto
Fill a small bowl halfway with ice water; set aside. Plunge 3 cups loosely packed fresh basil leaves into a saucepan of simmering water. Using tongs, immediately transfer basil to ice bath, then to towels; pat dry. (This step helps basil retain its bright color.) In a food processor, combine the basil, 1/3 cup toasted walnuts or pine nuts, 1 clove garlic, 1/4 teaspoon fine sea salt and 1/8 teaspoon ground black pepper. Pulse until finely chopped, scraping sides as needed. With motor running, slowly add 1/2 cup extra-virgin olive oil. Process until smooth. Add 1/2 cup grated Parmesan cheese. Process briefly. (You can add up to 1/4 cup more olive oil to reach desired consistency.) Chill, covered, up to 3 days, or freeze up to 6 months.
Mizuna is a mild, slightly peppery Asian green with serrated edges. Cara Mangini likes its frilly look and spicy flavor, but arugula is a great substitute.