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Pesto alla Genovese

Pesto alla Genovese

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For centuries, Italians have made pesto with a mortar and pestle, hence the name pesto from the verb pestare, which means to pound or grind. Pesto prepared in this manner is by far the best, it has a wonderful emulsion and is thick and creamy. The flavors are also more intense--the garlic is more pungent, the nuts are sweeter and more resinous, and the basil is rich in perfume. Nowadays, many of us use the food processor to make pesto since it is quick and easy. Directions for both methods are given here.

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Pasta with Summer Vegetables and Lemon Basil

Pasta with Summer Vegetables and Lemon Basil

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This dish is the perfect summer supper: simple, quick, easy, and light.

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