Pesto is a fresh tasting burst of spring in the mouth. Although in Florida basil can be grown throughout the year, our family doesn’t have green thumbs. In Spring basil plants are readily available at farmer’s markets and cheaper than purchasing the already cut stems. The beauty of pesto is that it is easily freezable which makes it available at anytime. But to me, it is the quintessential spring dish. We tend to eat it in the traditional manner, just the pasta with a few boiled green beans and sliced potatoes and would make a great primo, first dish, during an Easter Feast. For this recipe I made it with dried spaghetti, but it is also wonderful with homemade potato gnocchi, maccheroni alla chitarra (square spaghetti), spaghettini, linguine, and the classic trenette, narrow fettuccine. Easy to put together, it is one of the recipes that the children and I make when Giuliano is traveling. It only takes as much time to prepare as the water takes to boil for the pasta.

The word pesto means “to mash” because originally the ingredients were painstakingly hand processed with a mortar and pestle. Fortunately, since the invention of the food processor, the excruciatingly slow process has become quick and easy. The dish is synonymous with one of my favorite Italian regions, Liguria. Although not on Americans’ traditional Italian itinerary, Liguria is a must visit area. The “fantasy in green” as pesto has been called, when eaten from the local tiny fragrant sweet basil takes on extraordinary undertones that are impossible to replicate.

Liguria is often called the Italian rivera. It is known as an area of relaxation, luxury, and delectable food. Brightly painted towns nestle in the crevices of cliffs that abut the sea. The five cities of the Cinque Terre, are easily accessible by train or by a beautiful walking path; no cars are allowed. We were fortunate to stay in Rapallo one summer and spent the time exploring and eating our way through remote villages. One of our favorite restaurants became Ü Giancu, an incredible place in San Massimo a hamlet near Rapallo. Known for its Ligurian specialities it is also a destination for anyone interested in the art of cartoons. Hanging on its walls are original drawings from some of the world’s most celebrated cartoonists. Going to the restaurant serves a feast for both the stomach and the eyes as one can see works by Dik and Chris Browne, Hank Ketcham, Luciano Bottaro, Gary Trudeau, Milton Caniff, Will Eisner; and many, many others. A small mountain road that fits only tiny European cars hugs the mountain side.

Of course, what we Americans would consider a path, is a two lane road that at night has no lights. Italians regularly speed around the turns making for a hair raising drive to and from the restaurant. The drive gets the gestational juices flowing for the meal that awaits. Seasonal delicacies fill the plates and we recommend going with a group so you can have a variety of dishes.

Pesto is also a dish that can made by children. Recently our oldest, twelve-year old Gabriella, had a sleepover. The girls had a wonderful time creating a full multi-course Italian meal for us. They shooed us away from the kitchen and did everything themselves. This was the dish that they created as their primo. After a wonderful meal we were all satiated, it was only then that they presented their surprising bill, instead of payment, they asked that we clean up…