"This traditional basil pesto recipe is taken from the cookbook by Alice Waters, “Chez Panisse Vegetables.” I have included a method for mortar and pestle, and a compromise method using a food processor."
Alice Waters’ Basil Pesto (alla Genovese)
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- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 12
Recipe Card
ingredients
- 2-3 cloves garlic, chopped
- 1/4 cup pine nuts
- 2 cups basil leaves, washed and dried
- 1/2 cup extra-virgin olive oil
- 1/2 cup Parmigiano-Reggiano cheese, grated or chopped
- pinch salt and pepper,
Method
Step 1
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