Pesto

I had a dinner on Friday, and was asked to bring Pesto. The request was mad becauseI have one of the best recipes ever.

We went to Italy for two weeks a couple of years back. We spent seven days in the middle of the trip in a villa in Tuscany. We wanted to experience local life in a small town, and we wanted to COOK. Before we went we took an Italian cooking lesson from a lovely lady who grew up in Turin, Italy.

She taught this Pesto recipe, and it's the best I've ever tasted.

4 Cups Basil
2 Clove Garlic
¼ Cup Pine Nuts
1 Cup Parmesan Cheese
2 Tbs. Heavy Cream
Olive Oil

Combine first six ingredients in your food processor and pulse until coarsely chopped.

Scrape down sides and give a quick pulse.

Stream in Olive Oil until pesto is desired consistency.

Serve over warm pasta. Delicious!