Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Pesto Alla Genovese Genoa Basil Paste

Pay-stoh ah la jay-no-VAY-say

Preparation info

  • 1 pt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Chopped fresh basil leaves 4

Method

Procedure

Preparation

  1. Place the basil, pine nuts, cheese, and garlic in a food processor fitted with the steel blade.
  2. Turn the processor on and pour the olive oil through the feed tube in a thin stream to make a thick purèe.
  3. Season the pesto with salt.