I have 40+ years of experience in food management and prep, but these aren't just career occupations for me. I grew up in a restaurant family. My father and his siblings owned DeAngelis Restaurant in Hershey, PA, which they inherited from their Italian immigrant parents, Domenico and Genueffa. My mother -- like her mother, Yolanda, also a native of Italy -- was an accomplished cook whose meals are remembered fondly, and whose recipes are still used today by my entire band of eight siblings. I hope you'll enjoy these recipes as much as I enjoyed recording them. You'll see that pesto is more versatile than you might think. In addition to its traditional use as "sauce" for pasta, it's terrific on roasted, broiled, or grilled meats; as a topping for fish and other seafood; tossed with steamed vegetables; as a dip with raw veggies or chips; and as a spread for sandwiches, crostini, or bruschetta. The possibilities are limited only by your imagination! Scroll down and click on the photo to order the ebook. Godere!