Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Pesto Alla Genovese Genoa Basil Paste

Name: Pesto Alla Genovese Genoa Basil Paste (Pay-stoh ah la jay-no-VAY-say)
Yield: 1 pt (0.5 L)
Cuisine: American
Ingredients: fresh garlic; reggiano parmesan cheese; fresh basil leaves; pine nuts; kosher salt; extra-virgin olive oil

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

Preparation info

1 pt

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Chopped fresh basil leaves	4

Americas
United States
Condiment
Vegetarian
Gluten-free

Method

Procedure

Preparation

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

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