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"   I thought it would be fun for my 2-year-old, August, to help me make pesto yesterday. He loves grating cheese, operating the blender, tearing apart leaves, dumping things in. He just wasn&amp;#039;t in the mood yesterday, and he didn&amp;#039;t want me doing it either. Clearly we should fly airplanes around the apartment instead.  I persevered all by myself, though, crushing a garlic clove, picking a couple cups of basil leaves and tearing them into small pieces. He did dump in a couple tablespoons of pine nuts. I started the blender and poured in about \u00BC cup olive oil, but I had to keep stopping the blender and tamping down the basil to get it all blended. We ended up with pesto, though! So last night I cooked some linguine, saut\u00A9ed some shrimp in garlic and oil, stirred some grated Parmesan into the pesto and tossed it all together with some extra pine nuts. We had a salad on the side, so it was a very green dinner.  The recipe I made is almost identical to WD&amp;#039;s Linguine with Shrimp and Pesto, minus the cumin, tomatoes and parsley. I wish I had made a huge batch of pesto, though, with all the basil I had; then I could&amp;#039;ve tried the Pesto-Eggplant Sandwiches or the Rigatoni with Pesto and Chickpeas, which pur\u00A9es some of the chickpeas with the pesto for what I assume would be a creamier sauce. Linguine with Shrimp and Pesto Pesto-Eggplant Sandwiches Rigatoni with Pesto and Chickpeas Do you make your own pesto or is there a brand you really like? How do you use pesto?\u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43518/presto-6442/>