Oregon basil pesto from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 210) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

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

  • Rutabaga on September 15, 2018

    I made this for the pesto and burrata flatbread recipe. OK, it's just pesto, but as always, homemade pesto made with vibrant fresh basil really can't be beat, and as an Oregonian who grew up eating filberts (no one in Oregon called them "hazelnuts" in the '80s), I appreciate the use of hazelnuts instead of pine nuts. I think I like it even better than the pine nut version.

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