Pesto

Page 139

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

Tags: pesto pasta basil Parmesan cheese marcella hazan

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This is a robust, garlicky, salty pesto that is wonderful and memorable. Like many of the recipes from this book, it has become a staple in my kitchen, I have probably made it more than 25 times.

I have fine-tuned it to my tastes, pulling back on the raw garlic and adding a very small squirt of lemon juice to help preserve a fresh green color. Walnuts also work well with this recipe if pine nuts are not available. I freeze it in ice cube trays and then transfer the cubes to a ziploc. Great on pizza and potato gnocchi as well as on pasta.

(edited 6th September 2011) (0) comment (1) useful  

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