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[janice shell]

Just-made pesto is fabulous.

BUT... I wouldn't throw everything into the blender or food processor at once. Put in the garlic, salt, a little oil, and a little basil first. Then add more basil and oil gradually. Then the nuts, which can be pine nuts, walnuts, or even almonds. Grate the cheese separately and add it to the pesto once you've removed it from the processor.

And if you want to serve the classic Ligurian recipe, boil some waxy potatoes and cut them into bite-sized pieces. Serve with mixed with the pasta--ideally trenette or linguine--and the pesto.

And the Cinque Terre are not a "town". They're a small region made up of several towns.

Done nitpicking now.