Pesto by Pino

As good as any pesto I've tasted, even in Liguria.  Adding just a little something- in this case some broth, single cream, scallions and an anchovy, the pesto is completely transformed. Not sure a Ligurian would approve, but I'm happy to side with Pino the Puglian on this one!

pesto recipe (see previous entry)
1-2 tblsp of panna (or single cream)
1-2 tblsp of brodo
2-3 scallion tops
1 anchovy

1. add in panna, brodo, scallions and anchovy and blitz
2. put in a pan, place on very low heat
3. add cooked pasta almost immediately, adding a bit of pasta water to loosen up the sauce (keep heat very low otherwise you will end up with a pesto that separates and becomes gooey).