Classic pesto (Pesto alla Genovese) from The Art of Pasta (page 49) by Lucio Galletto and David Dale

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 01, 2022

    Always a winner, especially to top a big bowl of minestrone or a huge plate of pasta. Yum. This is hand-made, and a far superior taste to blender/food processor pesto imo. Both texture and taste is different. Hand made is easy, and this recipe describes the steps very well. I remember the time I first made pesto by hand, after a class by Bill Granger in Sydney in 2000. Changed my life.

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