Robert's Most Yum Cooking School The 3 P's Pesto with Pasta and Polenta Canapes Robert's Most Yum Pesto Served over Angel Hair Pasta with Parmigiano Reggiano Serves 3 Ingredients 1 cup packed fresh basil leaves 1 cup slightly toasted pine nuts 1 tablespoon fresh minced garlic 2 teaspoons extra virgin olive oil (evoo) Coarse Kosher salt or sea salt to taste 3/4 cup freshly grated parmesan cheese (I suggest the best: Parmigiano Reggiano) Angel Hair pasta Procedure In a glass mixing bowl, combine the basil leaves, pine nuts, garlic, and evoo. Use a wooden spoon and crush the ingredients (mortar and pestle method). When the desired texture is achieved, add salt to taste. Note that I do not include the cheese during the crushing. Never use a food processor for this procedure! Who wants baby food pesto? I know it's the texture most people are familar with, but the mortar and pestle method yields a pesto texture that rocks taste bud sensation! After all, pesto means made by the mortar and pestle method. The basil leaves are not processed to mush and the pine nuts are still in large pieces. Most Yum! Also, too many pesto preparations include way too much olive oil. Mine has the Goldie Locks amount; just right! Cook the pasta and drain. Serve 1/3 of the pesto over 2/3 cup of pasta and top with 1/4 cup of the cheese. Enjoy! Robert's Most Yum Polenta Canapes Ingredients Bring 2 cups of water to a simmer. 1/2 cup plain yellow corn meal 1/2 cup cold water 1/2 teaspoon Coarse Kosher salt or sea salt scallion bulbs tomatoes artichoke hearts steamed asparagus tips fresh flat-leaf parsley fresh chives scallion greens Mix the corn meal and salt with the 1/2 cup of water. Add the cornmeal mixture slowly to the 2 cups of simmering water and whisk rapidly and continuously. Whisk until thickened. Using a spatula, pour the polenta onto a parchment paper-lined sheet tray and spread to a 1/4 inch thickness. Chill in a refrigerator until the polenta is solid. Cut the polenta into shapes. Use a knife for squares or rectangles and/or a cookie cutter for circles. Using a small stainless steel spatula, place the polenta shapes onto an oven-proof serving dish. Top the polenta shapes with chopped scallions, tomatoes, artichoke hearts, asparagus tips and chopped fresh flat-leaf parsley and finely-cut chives. Place the dish into a 350 degree oven for 3 to 5 minutes. Top with some thinly-sliced scallion greens. Enjoy!