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.

You’re Welcome

A gesture, an action, a new beginning, and a sustained sense of belonging. How do we build on the momentum of a great welcome and a meaningful first impression? This issue features Milton alumni whose work focuses on welcoming and positive beginnings and all the ways our school opens its doors—literally and symbolically—to the world.