In Liguria, Italy, where this basil sauce for pasta originated, there are vast fields of basil plants stretching as far as the eye can see. The smell as the basil is picked in the warm sun is exquisite. You can recapture this fantastic smell if you make pesto at home, particularly if you pound the leaves and other ingredients in a pestle and mortar, which is the best way of making the sauce if you have time. For speed, however, whizz all the ingredients in a food processor, adding the cheese last. Keep in well-sealed jars in the refrigerator or freeze. If you haven’t enough basil use some parsley. Makes about
© 1991 All rights reserved. Published by Websters International.