Last week, we got a lesson in making one of our favorite pasta sauces: the almighty pesto. Thanks to Riviera Focacceria Italiana in Midtown, we now know what it takes to create this delicious basil-y goodness. It took us a lot of trial and error (emphasis on error), though.
While it may seem simple — just mix basil, pine nuts, olive oil and cheese with a mortar and pestle — there’s a little more to do it than that. Here’s what we learned.