ferrante

Friends,
Since we have been discussing Pasta and stuff. I saw this and
thought it sounded so good, and I wanted to share it with you. I
included the whole post.

Mark Ferrante
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(Taken from rec.food.recipes)

Hi to all.... I emerge from my lurking mode just to give a
contribution as
I'm from Genoa, where pesto was invented... Traditionally you never
use
neither pepper nor butter, and walnuts must be reduced (1 walnut for 3
cups basil). It must be the consistency of a firm cream that you
soften,
when adding to your cooked pasta or gnocchi, with few spoonfuls of the
same water used for cooking pasta, or (but some of the oldest solid
genoeses would shiver in horror to see this) a small amount of
lukewarm
cream.... Enjoy!!! :-) Elena

Genovese Pesto

1 walnuts, shelled
2 tablespoons pine nuts
1 teaspoon coarse salt
3 garlic cloves
3 cups basil leaves
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese

Place all ingredients except 1 cup olive oil in food processor and
grind very fine. Add remaining olive oil and blend a few seconds until
very smooth.