Sunday, May 19, 2013



This weekend was the season's final concert for the Monterey Symphony.  We invited our friends, with whom we attend the concerts, over to a pre-concert supper.  In dual honor of fresh basil in the market and the fact that v is Genovese, we prepared pesto. Above are the ingredients.  I have no measurements to give you, it is a matter of taste and texture.  I prefer an assertive garlic presence.  All the ingredients go into the food processor to be turned into a bright green paste. The basil leaves are torn from the stems.  No stems, please.

The ingredients are: fresh basil leaves, parmigiana, garlic, pine nuts, and olive oil.  Add salt judiciously at the end for taste.  Serve over angel hair pasta, or spaghetti noodles.  Pesto is not cooked.  Sometimes I'll put just a spoonful of the pasta water into the bowl to thin the pesto a touch before adding the cooked pasta. Mangia! as v would command.

In bocca al lupo.  m & v


  1. Looks good! I love how you framed the photos, too.

    1. Thank you. It turned out well for dinner too! m:)