Classic Italian Pesto

For a wonderful taste of Italy, you must try this pesto!

2 Tablespoons walnuts or pine nuts
2 garlic cloves, peeled
3 Tablespoon extra-virgin olive oil
4 cups basil leaves (to fill a blender)
1/2 cups grated parmesan cheese
1/4 teaspoon salt
3/4 cup additional olive oil

Process all ingredients, except 3/4 cup olive oil, in blender. Once everything is blended, add the remaining 3/4 cup olive oil.

This sauce can be used in pasta, as a base in salad dressings, or a spread on grilled meats.
To use in pasta, just mix one tablespoon at a time. I usually add 3 tablespoons to one pound cooked pasta. Freeze remaining pesto and scoop out as needed.

Buon Appetito!

Laura

In the Kitchen with Laura

Yesterday I had two high schoolers and one college student come over for a cooking class.
Our menu was:
Focaccia bread
Fresh Pesto
Pasta with Pesto
Spinach Salad with Orange Poppy Seed Dressing
Chocolate Eclair Dessert

We had a great time cooking in the kitchen! Then we sat down and had lunch together to enjoy the fruit of our labor!! Over the next few days I will post the recipes for each of these dishes! Take some time this summer to try them!

Focaccia Bread
1 box Pillsbury Hot Roll Mix
2 Tablespoons olive oil
1 1/4 cups warm water
1 package of yeast
Olive oil to spread on dough
ground sea salt and pepper to taste
rosemary

Set oven at 425 degrees. Follow instructions for making pizza on the Hot Roll Mix box.
Using a bread machine or KitchenAid mixer is quicker. After letting the dough rise 1 hour,
spread dough into a pizza pan or jelly roll pan. Lather olive oil on the dough. Poke dimples
throughout the surface of the dough with two fingers. Grind an abundance of sea salt all over the dough. Sprinkle dough with rosemary. Add ground pepper to taste. Bake according to instructions on the box.

Be prepared to have this bread disappear quickly!!! Enjoy!

Laura