When I returned from Italy, the first (and only) dish
I made from the cooking class recipes was pesto. If you like to cook, here's the recipe:
(the amounts can be adjusted to your taste)
2 cups basil leaves
1 clove garlic
4 tbs. raw pine nuts
Freshly grated Parmesan cheese
3-4 oz. extra virgin olive oil
salt
Wash the basil, pull off the stems and dry with a towel. Put all ingredients in a food processor and process on high. You can adjust the amount of oil and cheese.This can be stored for up to a week in the fridge. If it is in the fridge, it can be heated in a pan prior to adding the cooked pasta. Easy and delicious.
