PESTO for 2 people
3 cloves garlic
sufficient fresh basil, 3 tablespoons when removed from stalks and torn into small pieces
about 2 tablespoons fresh olive oil
1 cup grated Sardo, but since this Sardinian
cheese made of ewes' milk is not easy to procure, Parmesan may be substituted

Variation
A few almonds, pine nuts or even walnuts pounded into the paste

"Pound the garlic and basil to a paste in a mortar, add the cheese and continue pounding until a thick paste results, then slowly add oil until you have a mixture the consistency of mayonnaise. A few almonds, pine nuts or even walnuts pounded into the paste make an interesting variation."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... In the introduction to this recipe the author writes, "Pesto is a sauce of Genoese origin that finds its ways into many dishes; it is excellent with spaghetti, for instance, and a tablespoon added to minestrone greatly enhances the flavour. Any left-over pesto may be placed in a small jar, covered with olive oil and kept for some days." Photo: Mary Melfi.

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