The overflowing crowd at yesterday’s Food University event at the IKEA in Conshohocken, PA laughed and learned as Food University Star Instructors Mary Ann Esposito and Marc Silverstein demonstrated how to cook Italian dishes. Mary Ann, who has the longest running cooking show on television, loves to share Italian recipes. The crowd ate up the camaraderie between Mary Ann and Marc as the hosts shared stories that kept the audience engaged. Mary Ann informed the crowd of the origin of pesto. The word derives from the traditional method of preparing pesto; with a mortar and pestle. The pesto sauce recipe and instructions are posted below.
There are two more Food University cooking demonstrations, presented by Family Circle, left on the schedule. Curtis Aikens will be at the IKEA in Charlotte, NC on April 30 and Mary Ann will be at the IKEA in Schaumburg, Il on May 7.
PESTO SAUCE
INGREDIENTS
• 2 cups packed basil leaves, rinsed
• 2 large cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2, cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
DIRECTIONS
Process basil, garlic and pine nuts in a work bowl of a food processor until finely chopped. With a processor running, slowly add oil through top of processor. Process for one minute until smooth. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.
