The history behind my love affair with Italian cooking: Members in Madison, Keith and Giovanna Perkins, Giovanna's father was a born and raised in Italy Italian and her German mother learned the art of Italian cooking from her mother-in-law. Givovanna and I spent a long afternoon making pasta and sauces as she had learned them from her mother. Remember how "much" Ryan Omen 'loved' it when he had pesto at our house in Fridley? You can thank Nate for getting me to post this. He called for the recipe the other day. In a blender place: 2 cups packed basil leaves, washed and dried 2 cloves of garlic (or more) 1/2 cup olive oil Blend until pasty and deep green. Add 1 cup of parmesan cheese, grated and toss over 4 cups hot cooked fettuccine. Unused portions can be stored in a container. Top the pesto with a layer of olive oil and keep in refrigerator up to a week or freeze. I do not add the cheese until I toss the pesto on the pasta.