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Genoese Pesto
Preparation info
- Yield:
1 quart
- Difficulty
Easy
Appears in
Published 1991
Genoese pesto is not only wonderful over pasta but makes an excellent sauce for grilled meats, fish, and vegetables. It can also be stirred into soups at the last minute.
Ingredients
| basil leaves |
Method
- Wash the basil leaves and make sure they are well dried. (If they are wet, some of their pungent flavor will be lost.)
- Put all the ingredients except the olive oil in a mortar or food processor. If not all the basil fits, it may be necessary to start grinding and add it a bit at a time. Work or pulse the mixture to a coarse paste. If using a food processor, scr
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