While in the Ligurian area of Italy, we learned how good basil (basilico) pestos can be. So, it was my intent when we returned to learn how to make a pesto properly, to good taste, and to learn how to use it with pasta and risotto. Monday I made a basil pasta, with an Italian pasta called Trofie, and tonight I made a risotto with basil. Here’s a picture. Perhaps this would make even an Italian cook say, “Not bad for an American!” (By the way, the cook at Primula in Comogli told me how he made his pesto — exactly.)