Genoa "Porto Antico" Pesto

A few months ago I started working at a great small firm in Brooklyn working on three residential projects in New York, so sorry for not posting in a while. Luckily I am back in the world of employed architects and to further celebrate I just broke in my new food processor from my friends Dillon and Lindsey, and made this tasty pesto!

Pesto is a lovely sauce originally from Genoa, Italy, so I found this interesting terrarium on the waterfront Porto Antico in Genoa that architect Renzo Piano redeveloped. I thought of mentioning this terrarium after I was at an opening at  MoMA for the new terrarium pieces by Paula Hayes, which my friend Heidi Theunissen worked on the 3d design and fabrication, check it out!

http://www.nytimes.com/2010/12/03/arts/design/03vogel.html?_r=1

Ingredients:

• 3 cups fresh basil leaves, chopped
• 1 cup of chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1/2 red pepper, chopped
• 1 cup olive oil
• salt and pepper to taste
• fettuccine pasta, or whichever you would like

How to make it,

1. Put all ingredients except for the pasta into a food processor and blend until smooth, be sure to taste, so easy!
2. Boil water with a pinch  of salt and cook the pasta until al dente.
3. Mix in the pesto with the pasta, then garnish with a few basil leaves, enjoy!