by Audrey Thorne ’19
I love Italian food to the point that when I was younger I sometimes wished I was Italian. My family regularly had pasta three times a week, sometimes four, because of our shared love of it. To keep things interesting my mother tried to diverge from the standard spaghetti with red sauce by letting my brother and I pick the pasta shapes (I have my top five pasta shapes and rankings memorized, and a grudge against penne), adding different vegetables, and, when we finally conceded to trying something really new, different sauces. I never liked the store bought pestos so we always made our own at home. It is super easy and perfect not only on pasta, but on sandwiches. The recipe below gives the numbers for a cup of pesto.
Ingredients:
2 cups of Basil
1 cup of Olive Oil
1/4 cup of Pine nuts
1/2 cup of Parmesan cheese

Will also need:
A food processor or aggressive blender

Directions:
1. Add ingredients to the blender or food processor
2. Puree until you like the texture
3. Add more olive oil if the pesto is too dense, or add more pureed basil if it is too liquid-y