IT'S AUGUST, MAKE PESTO

GREETINGS FROM CARMELA'S CUCINA,

I have two tips for you today. First go to the Minneapolis Farmer's Market during the week. Yes, there are fewer vendors, but there are also fewer people that make shopping difficult. Second, the Basil is just perfect now, so it is time to make Pesto.

I have not gone to the Minneapolis Farmer's Market on a Saturday for years because it is just too crowded for me. I have enjoyed the market in Edina on Thur. afternoons, the market near our lake home and then my husband will bring whatever I need on when the vendors are on the Nicollet Mall. But because a friend and I are having a dinner party tonight, we decided to make the trek down to the market yesterday and loved every minute of it. We were able to buy what we needed, actually had time to speak with the vendors and enjoyed the experience greatly. We vowed to do this frequently in the future.

High on the list was two large bunches of basil, which I have turned into tasty Pesto. I made enough this morning to supply us for most of the year. I freeze it in 1 cup containers and it usually is enough for a pound of pasta. If you use less, then just pour it in to an ice-cube tray and when frozen you can store the cubes in freezer bags and drop them into soups and stews. Pesto, it's a really good thing.

Enjoy this Pesto recipe from my cook book, Carmela's Cucina. And if you would like a personalized copy, contact me through my web site at www.caarmiescucina.com

PESTO

2 cups fresh basil leaves
4 medium-sized garlic cloves
1 cup walnuts or pine nuts
1 cup freshly grated Parmesan cheese
1/4 cup Romano cheese
salt and pepper to taste

Process the basil, garlic and nuts in a food processor with a steel blade until finely chopped. With the machine running, pour in the oil in a thin steady stream. Add the cheese, a pinch of salt, and freshly ground pepper. Process briefly to combine. MAKES 2 CUPS.

Buon appeito,

Carmela Tursi Hobbins

THE ITALIAN RIVIERA AT HOPKINS COMMUNITY EDUCATION

GREETINGS FROM CARMELA'S CUCINA,

The Cinque Terre is five hilltop towns connected by a footpath along the rocky coast of the breath-taking Italian Riviera. The seafood is abundant and the vegetables and fruits are all prize-winners. Imagine yourself at the famous hiking trail as you learn to create the wonderful dishes characteristic of the area.

We will make Portobello Mushroom Crostini, Creamy Pesto Pasta, Jumbo Shrimp Marinated with Olive Oil and Herbs and Torta di Limone, a lemon cake served with spring fruit and topped with a whipped cream flourish.

To register for this class go to www.hopkinscommunityed.org or phone 952-988-4070.

I hope to see you there.

Buon appetito,

Carmela Tursi Hobbins