Pesto
A classic Genoese pesto: fresh basil pounded smooth with garlic, Parmesan, Romano, and good olive oil. Equally at home tossed with hot pasta or spread on grilled bread.
π¨βπ³ Instructions
Place all ingredients in a blender, using the low chopping speed.
Stop every few seconds and scrape sides of blender down so that everything is evenly mixed and blended to a smooth consistency.
The sauce can be stored in a jar in the refrigerator for several weeks.
After it is placed in the jar, add more oil to cover top of sauce.
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