Basil Pesto (from : Italian - the Essence of Mediterranean Cuisine, by Carla Capalbo)
3/4 cup fresh basil leaves
3-4 cloves garlic (I've actually cut this down to 1 clove)
3
tbsp pine nuts
1/2 tsp salt
5 tbsp olive oil
1/2 cup freshly grated Parmesan Cheese
4
tbsp freshly grated pecorino cheese
freshly ground black pepper
1 1/4 lb linguine (other pastas will
work just as well. Emily and I like Gemeli)
All of these ingredients except the pasta go into a food
processor. Cook the pasta to your desired texture. Just before the pasta is done cooking take 4 tbsp of the pasta
cooking water and put it into the basil. Stir to get the pesto to the correct consistency. Add to the pasta and
toss.
Creamy Leek and Potato Soup (from
