Ok so I got hold of the above book. It's from 1954, so it's what's called a Classic (or just well old).
Last night delved in and I made the Pesto recipe from page 298 and it was simple and most excellent.
1 large bunch of fresh basil
1 handful of pine nuts
1 handful grated parmesan or the stuff that's almost the same
10ml Olive oil
Salt&Pepper
Bung everything (except oil) in a Magimix or a pestle and blend. Then add oil a little at a time and work in until you have the consistency of creamed butter.
I served it with fresh tagliatelle: with the pesto on top and then some butter on top of that and then more grated parmesan. Multo Bene!
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