Pasta: Pesto [Nick DiGiovanni ‘15]

,

2 cups basil leaves (packed) 

1/2 cup grated parmesan 

1/2 cup olive oil 

1/3 cup toasted pine nuts 

3 cloves roasted garlic (can you roast a few ahead? whole heads garlic, tops chopped off, submerged in olive oil, salt and pepper) 

salt and pepper to taste  

 

Blend it all up.  Serve over fresh pasta.

The Food Issue

In this issue we celebrate the world of food. In putting it together, we visited alumni at farms as close as Mattapan and as far away as Downeast Maine. We spoke to chefs who’ve chosen diverse culinary paths and to alumni who, during challenging times, created a platform for sharing recipes and memories that are keeping them closer together. These stories help remind us that food nourishes not only the body but also the soul, keeping friends and families close. As the renowned food writer MFK Fisher wrote: “I think our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.” The stories and individuals featured in this issue echo that sentiment.