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Pesto (recipe taken from the Silver Palate) note: this version of pesto uses walnuts rather than pine nuts

2 cups fresh basil leaves, washed and dried 4 garlic cloves, peeled and chopped 1 cup shelled walnuts

1 cup best quality olive oil 1 cup freshly grated parmesan cheese 1/4 cup freshly grated romano cheese salt and freshly ground black pepper, to taste

Combine the basil, garlic and walnuts in the bowl of a food processor and chop, or halve the recipe and use a blender. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use. return to the Pesto Lasagna recipe

serve with Lailey Vineyard Chardonnay, Zweigelt or Riesling

www.laileyvineyard.com